12 Delicious And Easy Campfire Bannock Recipes

Bannock is a popular quick bread with a long history. And since it’s made in a skillet, tasty campfire bannock recipes are an ideal addition to a camping menu. The bannock we know today has two main origin stories. “Bannock” is a Scottish word and centuries ago in Scotland, bannock was a dense flat bread often made with barley and no leavening agent.

Over the years, the common recipe has changed, and today it’s usually made with wheat flour and baking soda. A similar quick bread was common in First Nations’ cultures in Canada before European settlers arrived. How (and if) these different types of breads influenced each other is unclear, but today they’re known by the same name: bannock.

Given its varied cultural background, there are many different ways to make bannock. Regardless of the exact ingredients, it’s a great bread to make over a campfire. Since it’s a quick bread, there’s no kneading or rising yet it bakes up into a hearty loaf. Depending on the recipe, you can make bannock that fills a whole skillet or make smaller bannocks that are shaped more like thick pancakes or scones.

You can serve bannock with any camping dinner that’s usually served with bread. Try it with chili, hearty soup, or use it to make open-faced sandwiches. You can also sweeten the dough with sugar or honey and serve it for breakfast alongside coffee.

Here’s 12 easy campfire bannock recipes to help you make campfire bannock for your next camping trip.

Contents hide

1 Make Ahead Bannock

2 Flavor Ideas

3 Fried Campfire Bannock

4 Bannock on a Stick

5 Ways to Serve Bannock

6 Share this:

7 Related

Make Ahead Bannock

Mix up basic bannock ingredients at home, then when it’s time to cook the bread, just add water.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons powdered milk
1/2 cup cold water (or more, if needed)

Directions:

At home: In a mixing bowl, stir together the flour, baking powder, granulated sugar, and salt. Then use a pastry cutter or fork to cut in the butter. The mixture should resemble coarse crumbs. Pour the mixture into a resealable bag or container. Keep in a refrigerator or cooler.
At camp: Pour the powdered bannock mix into a bowl. Add about a 1/2 cup water and stir so that a dough forms. If the dough is too thick, add more water.
Heat a cast-iron skillet over medium heat on a stove or over a campfire for a few minutes. Spread about a tablespoon of butter around the bottom of the skillet and let it melt.
Shape the bannock dough into four separate circles, about 1/2-inch thick. Place the dough circles into the frying pan.
Cook for about 6-8 minutes per side. If the outside browns too quickly, turn down the heat or move the skillet to a cooler section of coals. Serve the bannock with dinner or serve it with butter and jam for breakfast.

Flavor Ideas

Use the Make Ahead Bannock recipe as a base, then add extra ingredients at the same time you add the water.

Cinnamon Raisin

Add 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 2 tablespoons raisins.

Cheesy Garlic

Add 1 teaspoon minced garlic and 1/4 cup shredded cheese.

Cranberry Vanilla

Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1/4 cup dried cranberries.

Fried Campfire Bannock

This campfire bannock recipe requires just a bit of kneading and is cooked in hot oil. Try it on a camp stove or over the hot coals of a campfire.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon olive oil
3/4 cup water
Vegetable oil for frying

Directions:

In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the olive oil.
Slowly add the water, mixing so that the dough comes together.
Once the dough comes together, place it on a floured cutting board. Knead it about 8-10 times. (The dough will still be sticky after kneading.)
Divide the dough into five balls and flatten each one.
Pour enough vegetable oil into a cast-iron skillet to cover the bottom. Heat the oil to 350°F.
Fry the dough in the oil (turning once) until both sides are golden brown and the inside is cooked through. Drain the bread on paper towels before eating.

Bannock on a Stick

This bannock recipe is great for backpackers or anyone else who doesn’t haul a cast-iron skillet to their campsite. For best results, use wooden dowels that are about 1-inch diameter instead of roasting sticks. You can often find these at hardware or home improvement stores.

Ingredients:

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
3/4 cup water (or more, if needed)

Directions:

In a mixing bowl, stir together the flour, baking powder, and salt. Cut in the butter cubes using a fork or your fingers. The mixture should resemble coarse crumbs.
Add water about 1/4 cup at a time and stir. Keep adding water until the mixture becomes a slightly stiff dough that holds its shape.
Take a small handful of dough (about a 1/2 cup) and wrap it around a greased roasting stick. (If it’s easier, you can roll the dough into a rope first and then wrap it.) A 1-inch dowel works best rather than a standard roasting stick. Repeat with the rest of the dough or cook one at a time if you don’t have enough roasting sticks.
Cook the bread dough over hot coals for about 8-10 minutes, rotating slowly. Be careful to not let the dough touch any flames. This will burn or cook the outside too quickly while the inside remains raw. The bread is done when the outside is golden brown and it pulls easily off the dowel.