Street View Street Food
Bannock Bread
History
The original bannocks were heavy, flat cakes of
unleavened barley or oatmeal dough formed into a
round or oval shape, then cooked on a griddle (or girdle
in Scots). In Scotland, before the 19th century, bannocks
were cooked on a bannock stane (Scots for stone), a
large, flat, rounded piece of sandstone, placed directly
onto a fire, used as a cooking surface. Most modern
bannocks are made with baking powder or baking soda
as a leavening agent, giving them a light and airy texture.
Culture
Bannock varieties can be named or differentiated
according to various characteristics: the flour or meal
from which they are made, whether they are leavened
or not, whether they have certain special ingredients,
how they are baked or cooked, and the names of rituals
or festivals in which they are used.
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