Breed (Oatcakes from the Far Northeast Corner of Scotland)

Breed (Oatcakes from the Far Northeast Corner of Scotland)

Ingredients:
oats
oil, olive, salad or cooking
salt, table
water, bottled, generic

Directions:
Sprinkle a baking board with medium oatmeal.
Mix together the ingredients and form into a ball.
Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick.
Cut into four triangles.
Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack).
Put the oatcakes on a hot griddle and bake on one side only.
Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack).
Store in an airtight cookie tin at room temperature.
For the Vegetarian/Vegan option use Vegetable Oil.