Delicious and versatile, bannock is a simple bread that was once a key staple in the diets of Canada’s Aboriginal people. Modern takes on bannock include baked versions (which are heavy/dense) and fried versions (which are crispy and fluffy on the inside). In recent years, bannock has seen a surge in popularity, with new twists and variations popping up in bakeries and cafes nationwide – you have to try it!


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup water
  • vegetable oil for frying


  1. In a large bowl whisk together flour, salt and baking powder.
  2. Add olive oil and whisk together with a fork, gradually add water and stir until almost holds together.  Move to a lightly floured surface and gently knead about 10 times just until the dough comes together.  (will be sticky)
  3. Divide into 5 balls and flatten with the palm of your hand.  Fry in hot oil on medium heat (enough to cover the bottom of a medium frying pan). Until golden brown on both sides (and cooked on the inside).  Drain on paper towel lined plate and eat warm or at room temperature.  Enjoy!
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