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Edinburgh (United Kingdom)
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Bread
Vegetarian
Food Flavour DNA
Nutritional Values
220kcal
6gProtein
30gCarbs
8gFat
4gFibre
100 gServing
* Per serving · 100 g. May vary.
Allergens
🌾 Gluten
Bannock
How to order / say it
Say it
Bannock — [BAN-ock]
Order
I'd like the bannock, please.
Say locally
A traditional flatbread or scone, made primarily from barley or oatmeal.
Why try it?
Bannock connects modern Edinburgh with its ancient Celtic roots, illustrating the adaptability and endurance of Scottish cuisine through centuries.
How it tastes
Bannock is dense and chewy with a subtle nutty flavor from the barley or oats, often enjoyed warm with butter or jam, making it a comforting treat.
Origin & History — first documented: 1100
Originating before the 12th century, bannock was a staple among Scottish highlanders. Originally cooked on hot stones, it has adapted to modern ovens yet retained its cultural significance.
Recipe
Ingredients
- 🌾 200 g barley flour
- 🌾 100 g oatmeal
- 10 g baking powder
- 🧂 5 g salt
- 🥛 50 g butter
- 150 ml water
Method
- 1 Mix barley flour, oatmeal, baking powder, and salt.
- 2 Rub in butter to form small crumbs.
- 3 Add water to create dough.
- 4 Flatten and bake until golden.
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