The Marymas Bannock

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