Bannock is a traditional Scottish flatbread that dates back centuries, originally made by farmers and travelers as a simple, portable staple. It was often cooked on a griddle over an open fire and served with soups, stews, or cheese, embodying the Scottish values of frugality and sustenance.

Pemmican introduced the idea of using rendered suet as a long‑lasting, high‑calorie fat source. The Fandabby Bannock borrows this principle, mixing suet with dry ingredients to create a dense ration that stays edible for years, just like traditional pemmican.

Hard tack, also known as ship's biscuit, has been made in Europe, the United States, and Asia using simple flour, water, and salt. Some versions added leavening agents for a softer texture, while others incorporated rye or barley flour for added flavor. The core idea was a rock‑hard, long‑lasting biscuit for sailors and soldiers.

Suet is extremely calorie‑dense, has a very low moisture content, and remains stable at room temperature for months or even years. Its high saturated‑fat profile prevents rancidity, making it ideal for lightweight, long‑term emergency food like pemmican and the Fandabby Bannock.

Bannock is often served at Burns Night celebrations, as part of a traditional Scottish breakfast, and during countryside festivals where portable, hearty foods are needed. Its simple preparation made it a staple for hunters and travelers on long journeys.

Common errors include adding too much water, which creates a sticky dough; under‑baking the low‑heat drying step, leading to moisture‑related spoilage; and overheating the suet, which can cause a burnt flavor. Follow the gradual water addition and the full hour at 50 °C for best results.

The bannocks should feel firm, dry, and make a faint cracking sound when tapped. They will have a golden‑brown exterior and no visible moisture. If they feel soft or sticky, continue the low‑heat drying for another 10‑15 minutes.

Yes. After cooling, wrap each bannock in a beeswax cloth or airtight container and store in a cool, dry place. Properly dried bannocks can last several years, though for optimal texture store them in the freezer if you plan to keep them beyond a year.

Pair the bannocks with dried smoked salmon, hard‑boiled eggs, or a small pouch of dried cheese. They also work well alongside a simple broth made from dehydrated vegetable flakes and a pinch of salt for a quick, warming meal.

The YouTube channel Fandabi Dozi focuses on wilderness survival skills, historical martial arts, and the practical application of ancient techniques to modern outdoor challenges, often exploring how historical food practices can inform today’s survival cooking.

Fandabi Dozi blends historical research with hands‑on testing, recreating authentic rations like pemmican and bannock while emphasizing minimal packaging and multi‑functionality. Unlike many channels that rely on commercial freeze‑dried meals, Fandabi Dozi teaches viewers to craft their own long‑lasting foods from basic, inexpensive ingredients.