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Prep Time
15 mins
Total Time
55 mins


¾ cup
cold butter, divided
175 mL
cloves garlic, minced
1 tsp
dried basil
5 mL
1 tsp
dried oregano
5 mL
¾ tsp
salt, divided
4 mL
2 ½ cups
all-purpose flour
625 mL
1 tbsp
baking powder
15 mL
1 tbsp
15 mL
1 ¼ cup
300 mL
2 tsp
vegetable oil
10 mL
2 tbsp
grated Parmesan cheese
30 mL


Step 1

Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside.

Step 2

In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.

Step 3

Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.

Step 4

Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.


Make this in 375°F (190°C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 recipe):
20 g
Saturated Fat:
12 g
34 g
1 g
3 g
50 mg
6 g
520 mg
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