For those that are unfamiliar, bannock is a type of flat bread made of grain. The term is Celtic, and the bread originated in Northern England and Scotland as an unleavened oatmeal dough or barley dough. It was far heavier than modern bannock, and often cooked on either a griddle or a large flat sandstone on top of a fire.

Over time, there became several variations of the original bread depending on the type of meal that was used, along with how it is prepared. Bannock was used in multiple Gaelic festivals and celebrations, such as the changing seasons, and was differentiated accordingly.

There is also evidence that Native Americans made types of bannock in North America in the 1800’s. This style of bread was created with flour and milk and baked in a large oven or by holding over an open fire. It still remains a popular dish to this day.

Curious to see how you can make your own bannock? Take a look at how to cook it in its primitive form on a hot stone over the fire on the next page.

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