I've got some mad love for bannock! It's a guilty pleasure that I like to whip together sometimes when I'm feeling the need for something a little naughty. Bannock can be eaten either savoury or sweet. Being the savoury lover that I am, I tend to lean towards adding fresh veggies. If you're in the mood for sweet you can always top the bannock with cinnamon, icing sugar and some maple syrup. YUM!
Another thing I love about this recipe is that you can even use it as naan bread if you're in a pinch for time and want something carb-loaded to soak up your eggplant bhartha!
I've supplied you with ingredients for both a whole-wheat and unbleached all-purpose flour versions! The whole wheat recipe will yield a much denser bannock and the traditional recipe with yield a fluffy and soft bannock. I prefer the traditional recipe, however try both and decide for yourself! Pictured is the whole-wheat version.
- 2 cups whole wheat flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 2 Tbsp oil (+ more for frying)
- 2/3 cups + 1/2 Tbsp water
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 Tbsp oil
- 2/3 cups water
Mix all dry ingredients and oil in the bowl of a stand-mixer. Add water and knead for approximately 10 minutes. Remove from bowl and tear into 6 equal balls. Roll out into 1/4 inch thick rectangles. Add enough oil to pan to cover the bottom. Heat on medium until very hot. Add the dough. Bubbles should form on the surface of the bannock. Let cook approx. 3 minutes and flip when browned. Cook other side. Remove from pan and place on paper towels to soak up any excess oil.
I topped my bannock with a healthy layer of hummus, followed by lettuce, cucumbers, red onion and tomato. No meal is complete without a layer of hot sauce! Our household is currently obsessed with Valentina's (we may or may not have just purchased a 1L bottle).