Bannock, or Scottish Girdle (aka Griddle) Bread, is cooked in on a griddle or in a skillet from a simple dough. They can be cooked on the stove, on the BBQ or on a campfire! It is similar to a griddle baked scone – it has a fluffy centre that is slightly crumbly – and is best eaten with lashings of butter and jam. It can be cooked cut into circles, squares, wedges or left as a whole “bread”.
The word bannock comes from a Latin word that means “baked dough”. It originated in Scotland, where it was first made as a quite heavy and dense loaf with a barley or oatmeal dough and no leavening. As leavening agents were introduced, they began to be added to these skillet breads, making them fluffier. We keep somewhat traditional and make them with oatmeal and a little plain flour, but you will find modern recipes that use only flour.
So easy to make, so delicious, good weekend food.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.