From Wikipedia: a bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving.
My goal, when looking for something to make, is always to simplify. I found a variety of bannock recipes – some cooked in the oven, some on the stovetop, and some fried. I simplified. I chose to use a cast iron skillet on the stovetop. These bannocks are biscuit-y. Some recipes I found were of the same texture, but some weren’t. I don’t know if you’d find my exact recipe anywhere in Scotland, but I do think it’s yummy.
Cut in the vegetable shortening (or lard), until the mixture is an even, crumbled consistency.
Mix in the water. For me it’s about 3/4 cups, but I have tried 1/2 a cup and one full cup and those worked okay too, just changing the density slightly.
Bring the dough together and knead for a bit. About five to ten times. Be careful to not overwork the dough.
Divide the dough into six balls. Smash them down with a spatula so you have six small pancake-looking things. (about 1/4 inch to 1/2 inch thick)
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