- 3/4 cup (175 mL) cold butter, divided
- 3 cloves garlic, minced
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tbsp (15 mL) sugar
- approx. 1 1/4 cup (300 mL) milk
- 2 tsp (10 mL) vegetable oil
- 2 tbsp (30 mL) grated Parmesan cheese
- Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside.
- In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
- Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
- Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.
Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.
Cowboy work was tiring and hard, and round up camp cooks were responsible for feeding a number of hungry men far from the comforts of home.
The cooks would make up a large batch of campfire bannock and provide it as a quick snack for the riders when time and circumstance did not allow for a hot meal. On the range, bannock was usually served with ‘Charlie Taylor’, a mixture of bacon grease and molasses.
Bannock came to Canada with the fur traders and has been in continual use since then. It was a staple in pioneering culture, and is prominent in the western Canadian Prairie diet.
- 2 cups | 200 g flour
- 2 tbsp | 20 g baking powder
- 1 tsp | 5 g salt
- ⅓ cup | 80 g lard or butter
- 1¾ cups | 330 ml water or a bit more if needed
- Lard for frying
- Butter and jam for serving
- Mix flour, baking powder, salt, fat and water to make a soft dough. Let rest for 20 minutes.
- Melt a chunk of lard in a large cast iron frying pan or Dutch oven. Once hot, spread the bannock in the pan. Cook on one side until well browned and crusted, then turn over and cook the other side. Serve with butter and jam.
Here is an easy recipe that is perfect to try while camping as friends or family. It can be easily made over an open fire and all of the ingredients (except the butter) are easily transportable and will keep. Perfect to make over a late night fire or wake up to in the morning.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1/4 cup butter, melted
- 1 1/2 cups water
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.