How to Make Scottish Bannocks from Outlander (2024)

What are bannocks?

Bannocks are a type of unleavened oat-based flatbread, cooked on a griddle (girdle, in Scotland) or baked in the oven. They are said to have originated in Scotland, but the First Nations in Canada also lay claim to them, the main difference being the type of grain flour used (wheat or corn).

Even Native Americans have their version of unleavened bread, Indian Fry bread, that's deep fried rather than baked. It's interesting to me how many cultures have the same type of bread, just different based on local grains.

I grew up eating pita and tortillas; later I discovered naan, roti, lavash and the like; and my girls baked Indian Fry bread at school. These are all examples of regional native flat breads that developed separately but with a common purpose.

How to make bannocks

Step 1: Make the dough

Mix the oatmeal, flour, baking powder, and salt in a large bowl (photo 1).

Step 2: Shape the bannocks

Transfer the dough onto a floured surface and roll it out to desired thickness, between ⅛ to ¼-inches (photo 4). Thicker bannocks will be chewier, while thinner bannocks will be crispier.

Step 3: Bake the bannocks

For this easy bannock recipe, the oatcakes are baked in the oven. See the FAQs for instructions for cooking them on a griddle.

Place the cut dough pieces on a half sheet baking pan that's lined with a Silpat silicone mat or parchment paper. Bake at 350˚F for 20 to 23 minutes, rotating the pan halfway through the baking time (photo 8).

Defining oatmeal

Oats in the US and UK are not the same thing. Oatmeal in the UK is what we call oat flour in the US. Along the same lines, rolled oats in the US are porridge oats, and steel cut oats are pinhead oats over the Pond.

The upshot is that using rolled oats (like I do in this recipe) gives the bannock a chewier texture. Use oat flour for the rolled oats for a crisper bannock, or make your own oat flour by pulsing them in the food processor to a fine powder beforehand.

Discovering Outlander has led me down many paths, and the culinary dishes I encounter because of it are so fun. I love making Scottish bannocks, along with scottish shortbread and cranachan (a raspberry & oat trifle made with scotch).

I wonder what I'll discover next?

Try these recipes next

When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard. Here are some ideas to get you started:

I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!

Slainté! L’chaim! Cheers!
​Tammy

Comment

See Also

Traditional Scottish Shortbread

• ▢ 1½ cups rolled oats, see Recipe Notes
• ▢ 1 cup all-purpose flour, see Recipe Notes for Sourdough Bannocks
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon kosher salt, see Recipe Notes for Sourdough Bannocks
• ▢ 6 tablespoons unsalted butter, melted
• ▢ ⅓ cup water, see Recipe Notes for Sourdough Bannocks

• ▢

  Preheat oven to 350 °F. Line a half sheet baking pan with a Silpat silicone mat or parchment paper.

• ▢

  In a large bowl, mix the oatmeal, flour, baking powder, and salt.

• ▢

  Make a well in the dry ingredients, then pour in the melted butter and water. Stir well until a dough forms. Cover the bowl and let the dough rest for 10 minutes to soften the oats.

• ▢

  Transfer the dough onto a floured surface and roll it out to desired thickness, between ⅛ to ¼-inches. Thicker bannocks will be chewier, while thinner bannocks will be crispier.

• ▢

  For round bannocks: using a 3-inch round cookie cutter, cut out rounds. Gather the scraps, roll out again, and cut more rounds. Repeat until you've used up all the dough.

• ▢

  For rectangular bannocks:Roll out the dough to form a rectangle (the size will depend on how thick you roll the dough). Slice the dough into rectangles with a bench scraper or knife to your preferred size.

• ▢

  Continuing: Place the cut dough pieces on the prepared baking pan. Bake for 20 to 23 minutes, rotating the pan halfway through the baking time.

• ▢

  Remove to wire rack to cool. Enjoy with sweet toppings like butter and jam, or savory toppings like blue cheese and smoked salmon.

• ▢

  Storage instructions: Bannocks can be kept in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also keep well in the freezer stored in an airtight bag, and defrost on the counter for a few minutes before reheating (if desired).

I learned later on that the term oatmeal in the UK is actually what we call oat flour in the US, not the rolled oats that I used (the things you learn). Use oat flour for the rolled oats for a crisper bannock, or make your own oat flour by pulsing them in the food processor to a fine powder beforehand.

To make Sourdough Bannocks using sourdough starter discard, reduce the flour to ⅓ cup (45 grams), the salt to ½ teaspoon, and add in ⅔ cup unfed sourdough starter (150 grams). Omit the water entirely. Make the dough as directed, adding the sourdough starter with the melted butter.

To make bannocks on a griddle, preheat a pan (like a cast iron skillet) over medium-lowheat for 5 minutes, then cook the dough on both sides until it's golden brown (between 5 to 10 minutes per side, depending on the thickness of the dough). The bannock can be one large circle of dough that's cut into wedges after cooking, or you can make individual pieces as described in the recipe.

Click here to add your own private notes