Oatcakes
This is the traditional recipe for the Scottish oatcake. In Welsh this is known as bara ceirch (literally oat bread) which hints at the ancientness of the dish. Indeed, it's one of the easiest unleavened breads to make and it also stores well which makes it a very likely candidate for being part of the ancient diet.
Ingredients
500g medium-ground oatmeal
250g stone-ground (or coarse) bread wheat flour [use emmer or spelt flour to be more authentic; these can now be found in some halth-food shops]
60g lard
1 tsp sea salt
Preparation
In a large bowl, mix the flour and oatmeal together then add the salt along with a teaspoon of water and mix-in well. Cut the lard into small cubes, add to the bowl and rub into the mixture with your fingers. Once the lard has mixed with the flour add just enought water to make a dry dough and shape into small cakes about 0.5 to 1 cm thick.
Cook these cakes on a griddle pan until lightly browned on both sides then set aside to cool. Once cool serve with cheese.
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