Bannock is a simple flatbread of flour, water, and often fat or a leavening agent, cooked on a griddle, in a pan, or over an open fire into a flat, dense, often crispy bread. The word comes from the Gaelic "bannach," and the bread's roots are Scottish and English.
Scottish and English fur traders and settlers brought bannock to North America, where First Nations, Métis, and Inuit communities adopted and adapted it using locally available flours - wheat, corn, or wild rice - and it became deeply woven into Indigenous cooking and cultural traditions, particularly for cooking over a campfire.
Today bannock is closely associated with Indigenous cuisine in Canada and the northern United States, and appears in forms ranging from the classic round loaf to modern bannock pizzas or fried bannock bites.