This is not an Italian recipe, it is Scottish actually. It is an “oaty, frying-pan bread which should be made fast and eaten warm” as the River Cottage Bread Handbook describes it. Bannocks are a simple bread perfect for a warm soup or, as in this case, with a curl of smoked salmon.
BANNOCKS WITH SMOKED SALMON
Ingredients for 2 bannoks:
125g coarsely ground oats
a small pinch of salt
a slightly bigger pinch of baking powder
2 teaspoons lard (or butter or oil)
3-4 tablespoons of hot water
In a bowl mix the coarsely ground oats, salt and backing powder. Add the molten lard among with enough water to mix to a stiff paste. Place a heavy-bottomed frying pan over medium heat.
Dust your work surface with ground oats and scrape the mixture onto it. Sprinkle with more ground oats and divide the dough into two pieces. Roll out each to a round 1 or 2 mm thick.
Place one round on the heated pan and after a minute cut it into quarters. Cook the bannocks for 5-6 minutes turning them a couple of times. When the bannocks are cooked place a smoked salmon curl on each quarter. Eat warm.