Bread is a carb that most hikers and climbers want to have in their pack. In cases where fresh bread is not accessible, like when climbing K2, a flatbread that can be cooked in a shallow pan is the only alternative. Here’s a quick and easy bannock-style bread that can be made with minimal, non-perishable ingredients while camping or bivvying.
Ingredients for an Easy Bannock Bread
- 1 tsp. salt
- 1 tsp. sugar
- 2 Tbsp. baking powder
- ¼ cup canola/corn oil
- ½ cup powdered milk
- 2 cups water (approximately)
- 3 cups all-purpose or whole wheat flour
- Extra oil if pan-frying
How to Make Easy Bannock Bread
Mix dry ingredients well in a large bowl or ziplock bag, gallon size or larger is preferred when working with a larger batch. The extra space will make for easy kneading. Having the ingredients in the bag will reduce the amount of mixture you get on your hands, which is good when you’re outdoors.
Add shortening; work it into your dry ingredients until you get an even meal consistency.
Add oil and work it into the dry ingredients until you get an even mealy consistency. Then, add about half of the water and start to stir the ingredients, mixing them with a fork.
Keep adding water to your bag and mixing the ingredients until it transforms into a dough. Ensure that your batter is not thin or runny, as the bread will not bake correctly.
Turn out the dough onto a floured flat surface, which can be another plastic bag or waxed paper, and knead your dough for a minute or two. Then, press the dough into individual into patties, about ¾-inch thick for frying.
Cook until the bread turns a deep golden-brown on both sides. As with all baking, you can insert a toothpick, and if it comes out clean, your bread is done.
Also, check out “Drink Chhaang to Cure the Mountain Cold“.
Base Camp Magazine 
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