Bushcraft Perfect

When you’re out camping, there’s something special about making food over an open fire.

For me, one of the easiest and most satisfying things to cook in the bush is bannock. It’s an old-school bread that you can make with just a few ingredients, and it cooks up perfectly on a campfire.

No fancy gear or special skills required. Bannock has been around for centuries because it’s simple, hearty, and filling.

I’ve made bannock on countless trips, and it never disappoints. The beauty of it is you don’t need to be a professional baker to pull it off.

Here’s how I do it, and why I think it’s one of the best things to add to your campfire cooking lineup.

What is Bannock?

Bannock is a type of flatbread that was traditionally cooked by Scottish and Indigenous peoples. It’s made with flour, water, and a little bit of fat—usually something like butter, oil, or even bacon grease.

You mix it all together, shape it into a flat dough, and then cook it over a fire. The result is a dense, slightly chewy bread that’s perfect for eating on its own, with a bit of butter, or alongside a campfire meal.

What I love about bannock is how adaptable it is. You can eat it plain, or you can throw in extra ingredients to make it more interesting. I’ve added everything from cheese to dried herbs to sugar and cinnamon.

But the base recipe is so simple, you can make it anywhere with whatever you have on hand.

Gear You’ll Need

You don’t need much to cook bannock over a campfire. All you really need is a mixing bowl, something to cook on, and, of course, a campfire.

I usually cook bannock on a flat cast iron pan or skillet, but you can also wrap the dough around a stick and cook it over the flames that way.

If you go the stick method, make sure it’s a green, non-toxic wood like willow or birch so it doesn’t burn through or leave you with a mouthful of ash.

If you’re using a pan, the key is to let it heat up over the fire and get a good, even temperature. You don’t want to put the dough in too soon, or it’ll burn on the outside and stay raw inside.

The Recipe

Here’s my go-to recipe for campfire bannock. It’s super basic, but that’s the point. It’s meant to be simple, reliable, and quick to whip up while you’re out in the wild.

You can double or triple it if you’re cooking for a group, but this version makes enough for one or two people.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp fat (butter, oil, or bacon grease)
• ½ cup water (more or less, depending on the dough)

That’s it. Just five ingredients, all of which are easy to pack and store. I usually pre-mix the dry ingredients at home and throw them into a plastic bag, so when it’s time to make bannock at camp, I just add water and fat.

Mixing and Shaping the Dough

Once you’ve got your ingredients, the first step is mixing the dough. Start by combining the flour, baking powder, and salt in a bowl (or right in your cooking pan if you want to minimize cleanup).

Then, add the fat and mix it into the dry ingredients until it looks like coarse crumbs. After that, start adding the water. Pour it in a little at a time and mix until you have a soft, pliable dough.

You want it to be moist but not sticky, so adjust the water as needed. Once the dough comes together, knead it for a minute or two just to get it smooth.

When the dough’s ready, shape it into a flat circle, about an inch thick. If you’re cooking it on a pan, you can make a few smaller rounds to fit better. If you’re cooking it on a stick, just roll it into a snake and twist it around the stick.

Cooking Bannock Over the Fire

Cooking bannock takes a bit of patience. If you’re using a pan, set it on the hot coals or over low flames. You don’t want high heat, because bannock can burn fast.

Place the dough in the pan and let it cook for about 5-7 minutes on one side. You’ll know it’s ready to flip when the bottom is golden brown and crisp.

Once you flip it, cook the other side for another 5-7 minutes. The key is to let it cook slowly and evenly. You don’t want to rush it, or you’ll end up with burnt bread that’s raw in the middle.

If you’re cooking it on a stick, it’ll take a bit longer, but it’s just as simple. Hold the stick over the coals, rotating it every so often to cook all sides evenly. It usually takes about 15-20 minutes to cook bannock this way, depending on the thickness of the dough.

Variations to Try

One of the best things about bannock is how flexible it is. Once you’ve got the basic recipe down, you can start experimenting with add-ins.

When I’m in the mood for something savory, I’ll throw in some grated cheese or dried herbs like rosemary or thyme. If I want something sweet, a handful of sugar and cinnamon mixed into the dough works great.

I’ve even mixed in chocolate chips or dried fruit like raisins or cranberries for a quick campfire dessert.

Another trick is to fry the bannock in extra oil or bacon grease to give it a crispy, golden crust. It’s a bit richer this way, but it’s perfect for a hearty meal after a long day of hiking.

Why Bannock is Perfect for Campfire Cooking

There’s a reason bannock has been a staple for so long—it’s simple, reliable, and can be cooked almost anywhere. Unlike bread you make at home, bannock doesn’t need yeast or long rising times.

You can whip it up in minutes and have it cooked over the fire in less than half an hour. For me, bannock is one of those things I always come back to when I’m camping. It’s filling, easy to make, and pairs well with whatever else you’ve got cooking.

Whether you’re roasting meat, grilling fish, or just frying up some eggs and bacon, bannock makes a perfect side dish. Plus, there’s something satisfying about making your own bread out in the wild.

It adds a bit of comfort to a campsite meal and tastes a hundred times better than store-bought bread.

Final Thoughts

If you’ve never tried making bannock, you’re missing out. It’s one of the easiest things you can cook over a campfire, and once you get the hang of it, you’ll wonder why you haven’t been doing it all along.

The next time you’re heading into the woods, pack some flour, salt, and baking powder, and give it a try. You’ll end up with fresh, warm bread cooked right over the flames, and that’s hard to beat.

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