🍽️ Mains

Vegan Bannock

Bannock is a beloved traditional flatbread with deep roots in Indigenous communities across Canada. Simple, hearty, and versatile, it can be cooked over a fire, on a griddle, or in the oven. This fully vegan version keeps all its rustic, comforting character — soft and tender inside, with a lightly golden, crisp exterior — using no dairy, eggs, or animal fats at all.

Shared by nala

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Time

30 min

Serves

Difficulty

easy

🛒 Ingredients

3 cups all‑purpose flour (or 2 cups all‑purpose + 1 cup whole wheat flour)
2 tsp baking powder,, ½ tsp fine salt
1 tbsp sugar or coconut sugar (optional, for slight sweetness)
¼ cup neutral oil (sunflower, canola, or melted coconut oil)
1–1 ¼ cups warm water or unsweetened plant milk
Extra oil for cooking

👩‍🍳 Instructions

1
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar (if using).
2
Combine: Pour in the oil, then gradually add warm water/plant milk, mixing gently with a spoon until a soft, slightly shaggy dough forms. Do not over‑mix or knead — this keeps the bread light and tender.
3
Shape: Lightly flour a clean surface. Gently bring the dough together, pat it into a round disc about 1.5–2 cm thick. Cut into 8–10 wedges or leave as smaller round portions.
4
Cook:
5
Pan‑fried: Heat a little oil in a skillet over medium‑low heat. Cook 3–4 minutes per side until golden brown and cooked through.
6
Baked: Arrange on a greased baking tray; bake at 190°C / 375°F for 15–20 minutes until puffed and golden.
7
Serve: Enjoy warm — plain, with jam, vegan butter, or alongside soups, stews, or savory dishes.