Yorkshire Oatcakes

Instructions

1. 1

   Put the oatmeal and salt in a bowl.

2. 2

   Cream the yeast with a teacupful of water, and leave it to rise to a creamy froth.

3. 3

   Mix into the oatmeal and add more water until the batter is like a thick cream.

4. 4

   A ladleful is thrown onto the heated griddle or bakestone, in a narrow strip.

5. 5

   It immediately puffs up with steam, which makes it smooth underneath and rough on top.

6. 6

   When baked it is damp and flexible, and is hung on the wooden clothes rail before the fire (if you have one!) to dry, or on lines across the kitchen ceiling.

7. 7

   It must be crisped quickly immediately before it is to be eaten.