Oat-cake
Ingredients
Directions
Make the dough
Mix oatmeal with a pinch of coarse sea salt and enough cold water to form a dough.
Knead the dough well for a few minutes.
Shape and bake
Roll it out on a pastry board as thin as possible.
Dust with additional oatmeal.
Transfer to a bakestone and bake on both sides over a clear fire for 2 to 3 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal
- Forms the main body of the cake and gives it its grainy, hearty texture.
The step that matters
Rolling the dough as thin as possible. Oatmeal dough has no gluten to trap gas, so a thin sheet cooks through quickly and stays crisp. A thick piece may remain doughy inside before the outside browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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