Bannock
Bannock is a simple, traditional bread popular in Scotland and in Indigenous communities of North America. Scottish settlers brought this recipe with them, which later became widespread in Indigenous cultures, especially in Canada. This quick bread is traditionally baked in a skillet, but it can also be baked in the oven. Bannock is crispy on the outside and soft and crumbly on the inside, making it the perfect complement to a simple breakfast or dinner. It is often eaten spread with butter, honey, or jam.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, baking powder, and salt.
2
Add the butter or lard and rub it into the flour mixture until it resembles coarse crumbs.
3
Gradually add the water or milk, mixing until a soft, but not sticky, dough forms.
4
On a lightly floured surface, knead the dough for 1-2 minutes. Flatten it into a circle about 1/2 - 1 inch (1-2 cm) thick.
5
If baking in the oven: Preheat oven to 400°F (200°C). Place the dough on a baking sheet and bake for 20-25 minutes, or until golden brown.
6
If frying in a pan: Heat a lightly oiled skillet over medium heat. Cook the bannock for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until fully cooked through and golden brown.
7
Let it cool slightly, then slice and serve with honey, butter, or jam.
