Bara ceirch (Oatcakes)

    23 min

    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.

    18 people made this

    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.

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