Easy Bannock Bread
User Reviews
4.9
Easy Bannock Bread
Description
This bannock requires all-purpose flour combined with baking powder and salt to provide structure and leavening. Olive oil is mixed in for moisture, and water is added gradually to form a sticky dough that is briefly kneaded just enough to hold together. Dividing the dough into flat rounds promotes even frying. Cooking in hot oil at medium heat crisps the exterior while keeping the inside soft and tender.
The fried bread develops a golden crust with a slightly fluffy interior, making it adaptable as a side or snack. While it can be baked, frying yields a lighter and fluffier texture. The bread is best eaten fresh as it does not store well. Variations include using part whole wheat flour for a denser result.
Monitoring the oil temperature is important to cook evenly without burning. Adjusting the flour blend can alter texture but balance is key to maintain lightness.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- ¾ cup water
- vegetable oil for frying
Instructions
- In a large bowl whisk together the flour, salt and baking powder.
- Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not overknead).
- Divide into 5 balls and flatten with the palm of your hand. Fry in hot oil (350F/175C)on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside). Drain on a paper towel lined plate and eat warm or at room temperature. Enjoy!
Notes
- Cook bannock bread over medium heat to ensure it cooks through without burning the exterior.
- Use whole wheat flour for part of the flour quantity to add nuttiness, but maintain most as all-purpose for lighter texture.
- Baking the bread creates a denser loaf; frying produces a lighter, fluffier bread.
- Consume bannock bread soon after cooking as it does not keep well for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 236mg | 10% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Calcium | 77mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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