Bannock is a traditional bread originating from Scotland, also popular in other regions of the UK.
It is a flat bread, often cooked on a griddle or pan, made with simple ingredients like oat flour, buttermilk, and a leavening agent.
Sometimes butter is added to the dough to make it softer.
There are various regional versions, including the Selkirk Bannock, a sweet version enriched with raisins, and the St. Michael’s bannock, made with a mixture of barley, rye, oat, and wheat flours, and sometimes enriched with dried fruits or caraway seeds.
Bannock can be served warm or at room temperature, accompanied by butter, jam, cheeses, or cold cuts.
It is also ideal as a base for sandwiches or as an accompaniment to soups and stews.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Scottish
- Seasonality: All seasons
Ingredients
- 2 cups oat flour (or ground oatmeal or a mix of oats, barley, and rye)
- 1 tsp baking soda (or baking powder)
- 2 tbsps melted butter (optional)
- to taste salt
- 1 cup buttermilk (or 1 cup yogurt and skim milk with lemon juice)
Tools
- 1 Pan 0.8 inches deep
Steps
In a large bowl, mix the flours, baking soda (or baking powder), and salt.
Add the melted butter, if desired, and mix well.
Gradually pour in the buttermilk, stirring until a soft but not sticky dough is obtained.
Transfer the dough to a floured surface and shape it into a disk about 0.8 inches thick.
Heat a non-stick pan or griddle over medium-low heat.
Cook the dough disk for about 5-7 minutes on each side, until golden and cooked through.
Let cool slightly before serving.
