Bannocks

Bannocks are traditional Scottish flatbreads or cakes, usually made from barley flour or oatmeal and cooked on a griddle. Eaten plain or flavoured, with breakfast or evening meals, they are among Scotland’s oldest breads, predating oven baking in many Highland households. Their hearty, wholegrain character reflects the hardy grains that thrive in northern climates where wheat struggles. Modern versions may include wheat flour, dried fruit, or spices, but the essence remains simple: a quick, griddle-cooked bread for daily sustenance. Bannocks illustrate how regional bread traditions grow directly from local agriculture, turning the grains a landscape can grow into the daily bread of its people.