This is my stovetop bannock — one big golden round cooked right in the pan, no deep frying needed. I made it cheesy this time to go with our spaghetti, and honestly it might be my favourite way to eat it.
Ingredients
- ¼ cup vegetable oil, for the pan
- 4 cups all-purpose flour
- 2 heaping tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- Handful of shredded cheese (optional, but so good)
- 2 cups lukewarm water
Instructions
- In a large bowl, combine the flour, baking powder, sugar, and salt. Toss in the handful of cheese, mix well, and make a well in the middle.
- Pour in the 2 cups of lukewarm water and stir from the middle outward, gradually working in the flour until a soft dough comes together. Think thick pancake batter, but a little thicker.
- Heat your pan over medium — not too hot to start — and add the ¼ cup of oil.
- Plop the dough in and flatten it into one big round with two utensils (or your hands).
- Turn the heat up to cook it through. Check the bottom with a fork or spatula — when it's brown and crispy, it's flip time. Scoop the spatula under from the bottom and use a second utensil to guide it over.
- Play with the heat as it goes: not cooking fast enough, turn it up; getting too hot, turn it back down. Give it about 5 minutes until cooked through.
- Cut into slices and serve warm — perfect next to a big plate of spaghetti.
Tips
- This recipe is all about the knob. Start at medium, adjust up and down as it cooks. Too hot burns the outside before the inside is done; too low and you'll be there forever.
- The flip trick: spatula underneath from the bottom, second utensil on top to guide it. No acrobatics needed.
- Cheese is optional but highly recommended — a handful in the dough takes it to another level.
