The Recipe · No.768 · Bannock

Bannock, and Where to Source It

Fold the dough just until it holds together and stop. Kneading it develops gluten and turns this tender, crumbly bread tough and dense.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook15 min
Makes6 servings
CuisineCanadian
Cook it with
Air fryerOne-pot
Can you make Bannock in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Flour
The base of the dough. A fresh-milled flour adds real flavor.
2 cups
Source it →
Baking powder
The leavening that makes it fluffy inside.
1 tbsp
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Lard
Rubbed into the dough and used to fry; or good butter. A rendered leaf lard is traditional.
3 tbsp
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Salt
Seasons the simple crumb. A fine sea salt dissolves evenly.
1/2 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Mix dryWhisk flour, baking powder, and salt together.
  2. Cut the fatRub in some lard until the mix looks like coarse crumbs.
  3. Add waterStir in cold water gently until a soft dough just forms.
  4. Fry itPat into a round, prick with a fork, and fry in lard over medium heat until deep gold on both sides.
Part Three
The Toolkit

Cast-iron skillet · Fork · Mixing bowl

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