Add 3 tbs cold grated or cubed unsalted butter. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir in 3 tbs milk and 1 tbs cold water. Mix gently with a fork until a shaggy dough forms. If dough seems too dry, add additional cold water, 1 tsp at a time, until it just comes together (do not overwork). The dough should be soft but not sticky.

Turn the dough onto a lightly floured surface and gently pat or roll into a 7–8 inch round about 1/2 inch thick. Trim edges if desired to create an even round. Use a fork to prick the surface a few times to prevent large air pockets while cooking.

Heat a 10-inch nonstick or cast-iron skillet over medium-low and add 1 tbs olive oil or butter, swirling to coat the bottom.

Carefully transfer the bannock dough to the hot skillet. Cook the bannock 5–7 minutes on the first side, covered if possible, until the bottom is golden brown and the top begins to set and bubble.

Flip the bannock using a spatula, reduce heat to low-medium, cover, and cook 4–6 minutes more until cooked through and golden on both sides. An internal temperature should reach about 190°F (88°C) if using a thermometer; otherwise ensure it feels springy and is cooked through with no raw flour taste.

Remove bannock from skillet and let rest on a wire rack for 5 minutes before slicing into two rounds horizontally to create a sandwich (or into wedges for open-faced assemblies). Keep warm.

Homemade Hummus

Place 1 cup drained chickpeas, 2 tbs tahini, 2 tbs lemon juice, 1 minced garlic clove, 1 tbs olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper into a food processor or high-speed blender.

Blend on high until the mixture is smooth, pausing to scrape down the sides as needed. With the processor running, add 2 tbs cold water a tablespoon at a time until you reach a creamy spreadable consistency. Taste and adjust salt, lemon, or garlic as desired.

Transfer hummus to a small bowl and set aside. Reserve a drizzle of olive oil or a pinch of paprika for garnish if desired.

Sandwich Fillings & Assembly

Prepare the vegetables: separate 4 lettuce leaves, slice 1 tomato into 4 even slices, and thinly slice 1/4 red onion if using. Lightly season tomato slices with 1/4 tsp salt and 1/8 tsp black pepper.

If you prefer warm cheese, place cheddar slices (about 4 oz total) on the bottom half of the warm bannock and briefly return to the skillet, covered, on low heat for 30–60 seconds to melt slightly. Alternatively use shredded cheddar mixed across the bread.

Spread a generous layer (about 2–3 tbs) of homemade hummus onto the bottom half of the bannock.

Layer on lettuce leaves, tomato slices, and red onion. Add the cheddar on top of the tomato (or melted beneath) and drizzle 1 tsp hot sauce or mustard if using.

Top with the other half of the bannock, press gently, and slice in half if desired. Serve immediately while bannock is still slightly warm.

Optional: serve extra hummus on the side for dipping and garnish with a drizzle of olive oil or a sprinkle of paprika.