What I'm aiming for is more the "traditional Welsh" oat cake than the cracker-style product that's available commercially. It uses oat flour rather than rolled oats and is intended to be significantly larger -- a good description is "an oat flour tortilla", although it ends up a bit stiffer than a tortilla. So the dough has to be at least a little on the "sticky and elastic" side to be able to maintain its integrity at that size. I'm also sticking to the traditional method of cooking them on a griddle (especially, of course, if making them at events).
When I first started playing with the technique back in college, I got rather good at it, but somehow I've lost the knack. One of these days I'll put my research paper on reconstructing medieval style Welsh oat bread up on my web site. I still have a few literary references to run down to polish it up.
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Date: 2009-03-30 02:21 am (UTC)When I first started playing with the technique back in college, I got rather good at it, but somehow I've lost the knack. One of these days I'll put my research paper on reconstructing medieval style Welsh oat bread up on my web site. I still have a few literary references to run down to polish it up.