Like most foods, bannock — often referred to as fry bread — has a winding history as a versatile staple and Canadian comfort dish. Said to have originated in Scotland, the flatbread was ...

Cooked bannocks can also be frozen and reheated for future use. Before it’s cooked in a hot griddle pan or oven, the bannock dough is rolled into balls and flattened. Bannocks should be cooked ...

Preheat the oven to 220°C/425°F/gas mark 7 ... The dough should be softish, but not too wet and sticky. The trick with bannock like all soda breads is not to over-mix the dough.