This is a very traditional type of bannock and can be cooked outside on a pan or griddle over a fire or barbecue.
1 cup (1/4 lb.) (125 g) medium oatmeal
2 teaspoons melted butter
Pinch of bicarbonate of soda
Pinch of salt
1/4 cup warm water
Mix the oatmeal, salt, and bicarbonate of soda in a basin and stir in the melted butter. Add enough of the water to make a stiff paste. Roll into a ball and knead on a breadboard lightly dusted with oatmeal. Roll the dough out to 1/4 inch in thickness and trim to a circle using a plate. Sprinkle with a little oatmeal and cut into quarters. Cook on a warm lightly oiled griddle until the edges begin to curl. Flip the bannock over and cook the over side. Can be served hot or cold.
© Anna Franklin, The Hearth Witch’s Ritual Year, Llewellyn, 2021