Roughly round, flat cakes of golden-brown dough.|
Lower and Middle Classes|
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbsp and ¼ cup vegetable oil
- ¾ cup water
Bannuc is a flatbread originating at the same time as the Caeren Ceardians. While it was originally confined to their homeland, pressures pushed it outward into the wider world, from Caeren lands, into the kitchens of the other Ceardian offshoot Cultures, to the camps of the Avanthar. Greatly refined from its earlier, cruder versions, this variety of bread is easy to make but hard to master, yet also quick to be cooked allowing for an easy meal among many of the lower classes.
Bannuc was a creation of the Old Ceardians first, but became heavily associated with the Culture now known as the Caeren. Isolated in their misty moors, they made this simple form of bread using local ingredients and refined them, allowing for larger cakes of the substance as well as improvements on the original recipe. Bannuc remained highly local, not even traveling immediately with the men and women who left for foreign lands. Only around 100 AC, as a result of pressure from Velheim raiding and Caeren desire to view more of the world, did the substance reach these colonial lands. However, the dish also traveled somewhere unexpected, and was soon common among the Avanthar of Daen. The story most commonly goes that a Caeren warrior known as Lennox Longbow introduced the dish to the Avanthar, and he rapidly became an important figure among their people both for this, and his ranged weapon skills. His Genos was ultimately incorporated into the Race, and he died sometime in 119 AC at the hands of a Kathar raid, according to the Avanthar. Whether this is exactly true, in any part, is unknown, but a figure called Lennox was known to chroniclers of Daen states near the Ularen Plains, since it was unusual to see an Ailor among the Avanthar at that time. Regardless, the style of flatbread is now a staple in several parts of the world, be that Ceardian-influenced regions or the plains of Daen.
Bannuc has a relatively easy preparation process, but mastering its preparation takes time. The first step is to whisk the dry ingredients together in a large bowl. Follow this, the oil should be gradually whisked in, followed by the water, resulting in a dough that should just begin to hold together. The dough should then be turned out onto a lightly floured surface and gently kneaded ten times, at which point the dough should come together. It will remain sticky, and no further kneading should be done. The dough should then be divided into five parts, and flattened with a hand. In a frying pan, the second portion of oil should be placed and then heated on medium heat. Once the oil is ready, each piece of dough should be placed into the pan and cooked, resulting in a golden-brown shade to both sides of each piece. It is also important at this stage that the heat should not go too high, as the heat needs to reach the inside and fully cook it. The Bannuc is then finally done, and can be eaten with ease after this point.
- Bannuc has a light golden-brown hue to its outside and appear as rough circles about three to four inches in diameter with less than an inch of thickness.
- The dish has the smell of baked bread, for obvious reasons, and occasionally the smell of fried food given its cooking method.
- Bannuc is generally considered light and easily eaten once the crisp golden-brown cooked sides are pierced, and the inside of the flatbread is accessed.
- Some in the isolated valleys of both Caeren and Dunbrae land still practice the arts of creating the original Bannuc: a far rougher, tougher, and hearty bread with plenty of natural imperfections.
- Ceardian kitchens with enough means commonly possess the Bannuc Stone, a round cooking implement exclusively for the creation of this form of bread.
- Bannuc is not just enjoyed by the Avanthar, but also by some Cielothar groups with lesser means, or a deeper tie to the Avanthar who they often support.
AlphaInsomnia, FireFan96, WaterDruppel||
Firefan96 on 03/6/2022.|
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