United Kingdom Bannock
Bannock is a quick-cooking bread that originated around 1000 BCE. Bannocks were historically consumed in Ireland, Scotland, and Northern England and were heavy, flat unleavened cakes of barley or oatmeal dough. Modern bannocks typically use either baking powder or baking soda as a leavening agent, which makes them much lighter and less dense.
Recipe Servings: 4–6
Prep Time
10 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups (360 g) all-purpose flour
- 3 tsp (15 ml) baking powder
- 3 Tbsp (45 ml) vegetable oil
- 1 cup (240 ml) cold water
Directions
- Combine flour, baking powder, and vegetable oil in a large bowl, stirring until ingredients are fully incorporated.
- Add cold water and knead well to form a smooth, elastic dough.
- Roll dough into a ball, cover with a towel, and let rest for 10 minutes.
- Heat a cast-iron skillet over an open fire (or a stove burner).
- Press dough ball down into the pan so that dough is flat and covers the surface of the pan.
- Cook for 15 minutes or until golden-brown.
- Remove bannock from the pan and let cool slightly.
- Cut bannock into slices while still warm and serve with butter, jam, and/or berries, if desired.
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