Is Bannoch a bread or scone? Is it rooted from the Scots or the Indigenous Peoples? It was originally a heavy, round, flat bread made of unleavened oatmeal or barley dough, lard and water. It was cooked on a griddle or stane(stone) on an open fire. Once it bubbled you could flip it to cook the other side. Todays bannoch uses leavened flours with a much lighter and airy texture and baked in an oven. Much like a scone. There are many many variations of ingredients and and methods of cooking. The English version was comprised of pastry rather than the bread dough.
The Scottish Bannoch was a common food in festivals and rituals and the most common one was at the changing of the Gaelic seasons. St. Brides for spring, Bealtaine for summer, Lammas for autumn harvest and Samhain for winter. There was a recipe for most any occassion. Selkirk bannoch is probably the most common and resembles a fruitcake with lots of raisins. It was named for Selkirk Scotland where it was first made.
North American Origin
Indigenous North American bannoch(Inuvialuk) is a type of flat bread. It was initially made using local resources of corn, roots, tree sap and flour from acorns and camas bulbs. It was then pan fried(stone) on an open fire. It resembled a flat bread. Today it is a traditional soul food!
There is question as to the origin of bannoch. Given the minimal resources at the time; the basic flat bread was common in England, Scotland and North America. Today’s recipes vary and you may have your favorite passed onto you by family. Bannoch; as we know it, now resembles a light and fluffy scone with or without raisins. Yum! Flat bread derives from the traditional form of Bannoch fried in a pan. Do you have a favorite recipe?
Recipe serves 8
6 cups (1.5 L) flour
6 Tbsp (90 mL) baking powder
3 ½ cups (875 mL) milk, warmed
¼ cup (60 mL) vegetable oil
1. In large bowl, mix together flour, baking powder, milk and oil. Stir until dough comes together in a ball; do not overmix. Shape into rough oval; place on baking sheet or oven-safe casserole dish.
2. Bake in 400°F (200°C) oven “until a beautiful golden brown,” about 30 minutes.
3. Serve warm or cooled.
Read more at http://www.foodnetwork.ca/recipe/traditional-bannock/16288/#SmH57uZle4hfVwDM.99