Since the eleventh century at least, round loaves of bread, made from barley or oats, have been called bannock, a name that the English derived from the Gaelic name for the same food, bannach. In turn, Gaelic probably derived the name of this loaf from the Latin panicium, Latin being the language of the Roman missionaries who converted the inhabitants of Britain to Christianity in the seventh century. Even further back in history, the ancient Romans formed the word panicium from panis, their word for bread. From this same source, the word pantry—a room for bread—and companion—a person who eats your bread—were also derived.
A gargantuan, circular, flattened pastry, originally without yeast, composed of wheat or oats, occasionally including almonds, clarified butter, and sugared citrus rind.
A generously sized circular scone, commonly referred to as “bannock,” is a quintessential breakfast or high-tea item that is particularly popular in Scotland. It is crafted from a mixture of oatmeal or barleymeal and baked on a griddle. A multitude of variations exist, including a thin, cracker-style iteration, as well as a sweet variant.