Skillet Bannock
Flour, powder, and water baked in a pan while the coffee goes around.
- calories
- 330
- weight
- 2.8 oz
- cal / oz
- 118
- protein
- 8 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- 120 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Campfire coals
- Canister stove
- Car camping
- Backpacking
- Basecamp
- Canoe / raft
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| All-purpose flour | 1 cup | |
|---|---|---|
| Baking powder | 1 tsp | the whole reason it rises |
| Powdered milk | 2 tbsp | finer crumb, better browning |
| Salt | 1/2 tsp | |
| Olive or vegetable oil | 1 tbsp | dropper bottle |
| Water | 1/2 cup |
Method
- Pour the dry mix into a pot or wide bowl. Add the oil, then the water a splash at a time, stirring until it comes together as a shaggy dough.
- Knead it in the pot for thirty seconds. Stop there. Overworking makes it tough.
- Press the dough flat, about half an inch thick, into a lightly oiled pan.
- Set the pan over low coals raked out of the fire, or a stove on its lowest usable flame. Cover if you have a lid.
- Cook eight to ten minutes until the bottom is browned and the edges look dry, then flip and give it another eight.
- Check the center with a stick or knife. If it comes out wet, flip it back and keep going on low heat.
Crackers turn to dust by day three and tortillas go green. Bread you make at camp has neither problem, because the flour keeps indefinitely and the bread only exists for twenty minutes. Baking powder does the lifting, so there is no yeast, no proofing, and no waiting.
The milk powder is not filler. It browns the crust and tightens the crumb, which otherwise comes out chalky. The real skill is heat control: coals raked off to the side, or a stove turned as low as it will go without cutting out. High heat gives you a black bottom and raw dough in the middle, every time.
Packing
Flour, baking powder, milk powder, and salt go into one bag at home, sealed and stored with the rest of your food. Oil travels separately. Water is the only thing you add at camp.
Variations
- Work in a handful of raisins and a spoon of sugar for a breakfast version.
- Pinch off pieces and fry them in a shallow layer of oil if you would rather not manage a bake.
- Wrap ropes of dough around a peeled green stick and cook them over coals, turning often.
https://www.trailmeister.com/bannock-recipe-camp-bread