Bannock is an Indigenous Canadian cuisine that's a versatile flatbread.
One of the joys of being out in the great outdoors is also cooking in them. It's so fun to cook over an open fire and it's amazing what you can do with a cast iron pan and a few sticks.
A little planning ahead makes a big difference when it comes to low-mess menu.
Bannock fits that bill. It's a simple blend of flour, baking powder and salt with a little oil rubbed in. At the campground, all you need to do is add water, stir until you have a soft dough (if you use a good quality freezer bag to transport the mix in, you can do it right in the bag), then pat into small rounds (or one big one, then cut into wedges) and cook in a skillet over the fire, or shape the dough into ropes to twist around sticks and roast over hot coals. Serve warm, with butter and jam.
To make homemade bannock:
Mix 3 cups flour, 1 Tbsp baking powder and 1/4 tsp salt; rub in 1/4 cup oil and pack in a zip-lock bag. When you're camping, add 1 cup water and mix to a soft dough. Pat or roll balls of dough to cook over the campfire, or twist ropes around sticks to roast. Serve warm, with jam.
