Recommended Equipment:

Cast iron pan or flat lid of a Dutch oven.  You can also make bannocks on a hot stone, a roof tile or a muurikka.


1 kg (2  1/4  lb) 7 1/2  cups flour

1 tspn baking powder

2 level tbsp salt  

1 tbsp sugar (brown)

About 3/4 liter (1 1/2 pints) 3 cups cold water

About 500 ml (1 pint) 2 cups vegetable oil (e.g. sunflower oil, rapeseed oil) for deep frying.


  1. Mix all of the ingredients into a dough and use immediately.
  2. Heat some oil in a pan.  
  3. With a large spoon, take some dough, put it in the pan and press it flat to a diameter of about 5cm/2 inches.   When the bottom of the bread has browned a little, turn it with a fork and brown the other side.  The bannocks will be done when you flick them with your finger and they sound hollow.  Serve hot.


There are countless variations.

Bannocks make great breakfast food at campfires, and they also taste good as a side dish with stews and meat.

Fire:  A mature fire with low flames for constant heat.

Makes about 30 Bannocks