Camp Cooking: Bannock

I pulled this recipe of some Boy Scout recipe site (I was getting desperate for inspiration, don’t judge). Most Bannock recipes you come across use solid fats (lard or shortening) which I’m neither interested in using or would ever in a million years carry with us. So I hunted a recipe down with regular old vegetable oil.


4 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable oil
1 1/2 cup water

Mix ingredients and add water in slowly until you have a doughy consistency. It may seem like you don’t have enough water, but you probably do. Just start needing.
Knead for approximately 10 minutes (or if you’re lazy like me, 2 minutes of high intensity kneading).
Grease and heat a frying pan.
Form and press the dough into cakes. I would say the cakes should be the diameter of a hockey puck and maybe 1/2 an in thick. You can also just divide the dough into 12 – 16 cakes and take the mental math out of equation.
Lay the bannock in the frying pan.
As the bannock cooks, move the cakes around so they don’t stick.
When the bottom crust has formed and is browned, flip the cakes over.
Cooking takes about 12 minutes. This is really so dependent on your cooking setup and altitude. Don’t time them, watch them.

Makes 12-16 bannock cakes.