Cultures

“Bannock is usually unleavened, oval-shaped and flat. The version that we know today came from Scotland. In its most rudimentary form, it is made of flour, water, and fat or lard. Milk, salt, and sugar are often added, depending on the recipe. It is traditionally cooked by mixing the ingredients into a large, round biscuit and baked in a frying pan. Today, most often, bannock is baked in the oven, making it heavy and dense; or it is pan-fried, light and fluffy; or it is deep-fried. It is conventionally believed that Scottish fur traders called Selkirk settlers introduced bannock to the Indigenous peoples of North America during the 18th and 19th centuries. (See also Fur Trade in Canada.) The Scots cooked it in a griddle called a bannock stone, which they placed on the floor before a fire. Scottish bannock was usually made of barley, peameal, or oatmeal. Wheat flour was later introduced. Indigenous people eventually adopted bannock, often using corn flour or plants rather than the wheat flour of Europeans.” - Canadian Encyclopedia https://thecanadianencyclopedia.ca/en/article/bannock