I was looking for an interesting twist on traditional hamburger buns and decided I would make bannock.
Bannock has a long history and is a quick, flat bread leavened with baking powder instead of yeast.
My first inclination was to make a bannock dough that is rolled and shaped and then baked. But, I ultimately decided to go with a wet batter that is fried in oil.
This creates an amazingly crisp crust outside and a tender texture inside.
There is not a specific amount of water needed because it depends on how much moisture your flour absorbs. The key is to make a batter that is a bit thicker than pancake/waffle batter.
Shallow Fried Bannock
| Servings | Prep Time | Cook Time |
| 6 Buns | 5 minutes | 10 – 15 minutes |
Recipe Notes
- This is a thick batter that is dropped into hot oil, not a dough that is rolled or shaped
- Be sure to add the wet ingredients right before you are going to fry the dough
- A deep fryer is not necessary for this because I like to shape the buns when they are in the oil and this is easier to do when shallow frying instead of deep frying
INGREDIENTS
- 2 Cups (12 oz, 300 g) Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- Enough water to make a very thick batter. I use about a cup.
DIRECTIONS
- Mix dry ingredients together and set aside
- Place about 1 – 1.5 inches of oil in a pan
- Slowly heat the oil until it is about 340 F
- When oil is heated, add water to the flour mixture and mix well
- Drop by spoonfuls into hot oil. For making the buns, I used a 1/4 cup measuring cup to scoop out the batter. I poured the batter into the oil and use the cup to spread out the batter in the oil. This made it more of a bun shape and size. Always be very careful when dealing with hot oil
- Once browned on one side, flip it over and cook the other side
- Once browned on both sides, place on a paper tower to absorb excess oil
- Allow the bun to rest for a few minutes. Then cut with serrated knife to create the top and bottom bun
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