Ingredients & Directions
10 tb Barley meal 2 oz Butter
10 tb Oatmeal Milk, to mix
pn Salt
Mix the two meals and salt in a bowl, then rub in fat.
Gradually add milk to make a dough that is firm but not sticky.
Shape into a round flat bannock and bake slowly on a griddle over
fire.
~from European Heritage, the journal of the Council of Europe’s
cultural heritage committee -from Inland Valley Daily Bulletin
November 24, 1994 typed by Tiffany Hall-Graham
Yields
1 servings