Bannock (food) are now thought of by some as fully a part of indigenous identity, and even as "Indian soul food". However, for others they are a reminder of the negative impacts of colonialism, and are regarded as an imposition. Balep korkun is a Tibetan bannock made from barley flour and cooked on a frying pan. Bannock (food) Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. The word "bannock" comes from Northern and Scots English dialects. The "Oxford English Dictionary" states the term
Bannock (food) Burns mentions bannock in his "Epistle to James Tennant of Glenconner", in reference to Alexander Tennant. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or "girdle" in Scots). In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture.