Bannock Flat Bread Recipe


Bannock Flat Bread


With the World being so uncertain – and also for those that can’t find Yeast in their grocery stores, and are perhaps wanting to bake more! I bring you the latest recipe: Bannock Bread.

North American Indian Bread Recipe. It’s easy to make and not a whole lot of ingredients – but It is “Deep Fried” so if you are watching your waistline, just find another recipe!

Indian Bannock Flat Bread Recipe!

I’ll warn you now – It’s the same recipe as Native Indian Bannock – You just roll it out thinner!

My recipe comes from my childhood friend, who passed away in April 2019. She always made the best Bannock of any of my First Nation friends.

Even though I have her recipe – I can’t seem to duplicate her delicious Bannock!

If You’re a Virgin to Making Bread:

You will need to dirty some dishes! It’s essential in the bannock recipe to mix your dry ingredients by themselves, and you will also need to beat an egg in a separate bowl,

List of All Bannock Ingredients:

Dry Ingredients

  • 1 and 1/2 cup of flour for the central mix
  • 1/2 cup of flour for kneading surface
  • 1/2 tsp of salt
  • 3 Teaspoons of baking powder

Wet Ingredients

  • 1 Egg
  • 1/2 cup of Warm Milk
  • Vegetable Oil for Deep Fring ( 1 Cup approx – varies on the size of the Skillet – but Ideally, you want 1/2 inch deep.





Directions for Making Bannock Flat Bread

Begin to Heat your oil in your Skillet – the ideal temperature is 400 degrees. ( or use a Deep fryer if you own one)


  1. Add all Dry Ingredients into a Medium-sized bowl ( 1 1/2 c of flour, 1/2 tsp salt and three teaspoons of Baking powder)
  2. In a separate small bowl – beat your egg till fluffy
  3. In a separate bowl or glass measuring cup – Microwave 1/2 cup of milk in the microwave for approximately 45 seconds.
  4. Now add your wet ingredients into the dry ingredients and stir with a wooden spoon until the sticky combined lump in the middle


Now add the additional flour (1/2 cup of flour) onto your counter or baking mat and begin kneading your ball to make it more of a raw dough mixture.

Roll it out until about 1/2 to about 1/4 inch thick ( If you don’t have a Rolling Pin – a Wine bottle works the same:)

Then I simply use a Pizza Cutter to cut shapes and sizes


It’s not pretty! I won’t lie! But I believe in not overworking the bread. Less is more, in my opinion. I will only roll it out one time.

The Deep Frying Begins.


The time it takes will vary depending on the temperature of your oil. You want to see it brown on the bottom and then flip it – Unless you manage to cover the flatbread fully.

You will need to stand here and oversee it, so you don’t overcook it and get your oil dirty.

Expect a few minutes per side ( 2-3 minutes)


Now, What to Eat With this delicious Bannock Flat Bread?

We Did Lazy Taco’s last night! We simply made all the stuff for tacos ( browned ground beef, taco spice, onions, lettuce, sour cream, cheddar cheese)





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