Ganga on Nostr: Bannock, or Scottish Girdle (aka Griddle) Bread, is cooked in on a griddle or in a ...

Bannock, or Scottish Girdle (aka Griddle) Bread, is cooked in on a griddle or in a skillet from a simple sweet or savoury 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 were added to skillet breads too, making them fluffier.

I made these with the traditional 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. They may or may not be anything like those made in Scotland, but are pretty delicious.

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