Scottish Oatcakes

Oatcakes are widely considered to be the national bread of Scotland, and have held that position for many centuries. They were even baked by the Romans in Scotland. They are made almost entirely of oats, the only cereal to flourish in northern Scotland. Traditionally, each community had its own mill to grind oats from local crofts and supply oatmeal for every household. These oats formed the Highlanders' staple diet of porridge and oatcakes. Serve plain or with honey, butter, and jam at breakfast or with cheese as a snack. They can also be topped with meat or smoked fish.

An interesting tidbit: Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?"

Oatcakes were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.

1 cup fine or medium oatmeal (quick-cooking oats)
1/4 tsp. sea salt
1/2 tsp. salted butter (or oil)
1/3 cup boiling water

Place two ungreased griddles or cast-iron skillets on the stove to preheat over medium heat.

Combine oatmeal and salt in a bowl. Stir the butter (or oil) into boiling water and blend well. Gradually pour the liquid into the dry ingredients, stirring as you pour, just until all of the oatmeal is moistened. Add more boiling water as necessary.

Dust a work surface with oatmeal and turn out the dough. Form the oatmeal mixture into two balls. Flatten each with oatmeal-dusted hands and then, working quickly and lightly, roll out each one into a 6- to 8-inch round. (You want to get the rolling done before the dough cools and stiffens.) Trim and patch the edges as necessary to make them even.

Cut each round into four wedges (farls) and transfer the quarters to the preheated griddles or skillets. Cook over medium heat until the edges curl and the undersides are light brown, 3 to 5 minutes. Then transfer the skillets to the preheated oven for about 1 minute to dry out the top surface. Alternatively, turn the farls over and cook for 30 seconds.

Serve immediately, or store, once completely cooled, in a well-sealed tin. Reheat before serving.

Makes 8 thin wedge-shaped oatcakes.