Description: Bannock is a traditional flatbread made with oats or barley, popular in Irish and Scottish heritage. It’s baked on a griddle or in a skillet, giving it a lightly crisp exterior and a tender, hearty center. Often enjoyed warm with butter, cheese, or jam, it makes a comforting side to soups and stews.
Preparation Time: 10 minutes
Cooking Time: 15–20 minutes
Serving Size: Makes 6–8 wedges (serves 4)
Ingredients:
- 1½ cups oat flour (or finely ground oats) or barley flour
- ½ cup all-purpose flour (for better texture, optional)
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter, diced
- ¾ cup buttermilk (or milk with a splash of lemon juice)
Instructions
- Mix Dry Ingredients:
In a large bowl, whisk together the oat/barley flour, all-purpose flour (if using), baking powder, and salt. - Cut in the Butter:
Add the diced butter and use your fingertips or a pastry cutter to rub it into the flour until it resembles coarse crumbs. - Add the Liquid:
Pour in the buttermilk and stir gently just until a dough forms. Do not overmix. - Shape the Dough:
Turn the dough onto a lightly floured surface and pat into a round about ¾ inch thick. Score into 6–8 wedges. - Cook the Bannock:
Heat a heavy griddle or cast iron skillet over medium heat. Lightly grease with butter or oil. Cook the bannock for 6–8 minutes on each side, or until golden and cooked through. - Serve Warm:
Best enjoyed hot with a pat of butter, a slice of sharp cheese, or a drizzle of honey.
