Breakfast flatbread: Quick little recipe this is a variation to Bannock.
Bannock has been cooked over flames for many generations and still today. Breakfast Flatbreads are easy to make and really filling.
The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle in Scots). In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture.
- 1 cup of self raising flour and a pinch of salt.
- 2 rashers of bacon
- Beef dripping or oil.
Add salt to flour I do this previously to heading out, scrape about a spoonful of dripping into mix.
Pour in a little water and knead in the bag.
Remove from bag and flatten out in hands and place rashers of bacon on the middle and fold edges over to envelope the bacon.
Place in hot pan or skillet and cook on a medium heat until well done.