Fried Bannock and Smoked Bannock with Optional Cinnamon Sugar

Bannock is a simple and hearty bread that holds a special place in Canadian heritage. Whether cooked over an open flame or fried to golden perfection, it’s easy to make and even easier to love. Add a little cinnamon sugar for a sweet twist that kids will devour. This is comfort food with a story—perfect for the fire pit, the stovetop, or your deep fryer.

Fried Bannock and Smoked Bannock 

When I was a child, we learned how to make bannock in school. I don’t remember mixing the dough, but I vividly remember wrapping it around a stick and roasting it over a fire. It was one of the first times I truly enjoyed the process of making food, not just eating it. The beauty of bannock is in its simplicity—it comes together in minutes with basic pantry ingredients and can be cooked by anyone, even small children, over an open flame.

Fried bannock is even more delicious (and messier), which is probably why we didn’t try that version back in school. Whether cooked in oil or roasted over a campfire, bannock is nostalgic, filling, and always a crowd favorite.

How to Make Fried or Smoked Bannock

Preparation

In a large mixing bowl, combine the dry ingredients (flour, baking powder, salt). Add the vegetable oil and begin slowly mixing in the water—start with half, then add a little at a time until you reach a sticky bread dough consistency. Lightly flour your countertop and move the dough onto it for easier shaping.

Forming the bannock

Divide the dough into 6–8 equal-sized balls. Press each ball flat to about ½-inch thickness to form a round or oval shape. These will be your individual portions of bannock, ready for fire-roasting, skillet-cooking, or deep frying.

Cooking over open fire

Wrap each dough round around a clean roasting stick or place in a fire-safe cooking utensil like a corn roaster or campfire iron. Hold over an open flame, rotating regularly, until golden brown and cooked through. You can also cook bannock on a cast iron skillet over the fire or stove—true to its roots on a “bannock stone” griddle.

Deep frying the bannock

Heat oil to 350°F in a deep fryer or heavy-bottomed pot. Carefully drop dough rounds into the hot oil and fry until golden brown—about 7 minutes. Flip as needed for even cooking. Once browned, remove and let drain on a wire rack or paper towels. Serve warm with butter or jam.

Adding cinnamon sugar

To make dessert-style bannock, mix cinnamon and sugar into the dry ingredients before adding water, or sprinkle on after frying. You can also mix cinnamon sugar with melted butter for a delicious spread. It’s a great way to get kids excited about this classic recipe.

Beer Pairing

Amber Ale

A well-rounded amber balances the fried richness of bannock with a hint of malt sweetness.

Wheat Beer (Hefeweizen)

Light and slightly fruity, this beer cuts through the doughy texture and pairs beautifully with cinnamon sugar.

Porter

A darker, chocolatey porter complements bannock’s hearty character, especially if served sweet.

Fried Bannock and Smoked Bannock with Optional Cinnamon Sugar

Russell Bird

This is comfort food with a story—perfect for the fire pit, the stovetop, or your deep fryer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Side Dish

Cuisine Baking

Servings 6 people

Equipment

• Mixing Bowl
• Cast Iron Pan (Optional)
• Roasting Stick
• BBQ Tongs
• BBQ Spatula

Ingredients

  

1x2x3x

• 3 cups Flour
• 2 tbsp Baking Powder
• 1 tsp Yonedas White Seasoning
• 1 tbsp Vegetable Oil
• 1 cup Water
• 3 l Canola Oil for frying
• ¼ cup Cinnamon
• ¼ cup Sugar

Instructions

 

• Mix dry ingredients in a bowl.
• Add oil and water gradually, mixing to a sticky dough.
• Divide into 6–8 balls and flatten to ½-inch thick rounds.
• Cook over open fire, skillet, or deep fry at 350°F.
• Fry until golden (around 7 minutes), then drain.
• Serve warm with butter, jam, or cinnamon sugar.

Keyword Fast, Fun

Fried Bannock and Smoked Bannock FAQs