Yield: 1 servings
|10 tablespoons||Barley meal|
|Milk, to mix|
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 Submitted By TIFFANY HALL-GRAHAM On 12-02-94