Bara ceirch (Oatcakes)

Bara ceirch (Oatcakes)


2 people made this

About this recipe: Oatcakes have been a staple in all Celtic countries since ancient times, but the method of preparation is different depending on the region. These traditional Welsh oatcakes are thin, have a lovely texture and can be eaten with almost anything.


Serves: 2 

  • 1 1/2 teaspoons bacon dripping
  • 110ml tepid water
  • 450g oatmeal

Prep:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Combine the dripping and the water and mix well. Place the oatmeal in a bowl and add the water gradually using just enough to form a dough that holds together well but is not sticky. Mould the dough into a ball then flatten into a circle. Roll out carefully, playing close attention to keeping an even edge. Roll until the cake is about 3mm thick and about the size of the bakestone.
  2. Transfer to a hot bakestone, or a heavy dry frying pan, and cook for several minutes on each side until golden brown. Remove from the heat and leave to harden in a warm place before serving.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate