This hearty, nutty, 30-minute skillet bread is irresistible when slathered with high-quality butter.

Ingredients

• 1 1/2 cups (about 5 7/8 ounces) oat flour, plus more for work surface
• 3/4 cup (about 3 1/4 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup whole buttermilk
• salted cultured butter

Directions

1. Whisk together oat flour, all-purpose flour, baking soda, and salt in a medium bowl. Make a well in center of flour mixture, and add buttermilk; stir together using a wooden spoon or rubber spatula until a shaggy, sticky dough forms.
2. Turn dough out onto a well-floured surface. Sprinkle top of dough with additional oat flour, and gently pat into a 7-inch round (about 3/4-inch thick).
3. Heat a large cast-iron skillet or griddle over low. Gently brush off excess flour from top and bottom of dough round, and carefully add dough round to skillet. Lightly score top of dough round into quarters using a bench scraper or sharp knife, cutting about 1/8 inch deep. Cook, undisturbed, until bottom is light golden brown, about 10 minutes. Carefully flip, and cook until light golden brown and cooked through, 10 to 15 minutes.
4. Cut Bannock into quarters along scored lines. Serve hot with butter.