Welsh Foods
Oatcakes
Rolling oatcakes. Mrs Catrin Evans, Llanuwchllyn, Merioneth
Rolling oatcakes. Mrs May Davies, Llan-saint, Carmarthenshire
Oatcakes are common to all Celtic countries, but the art of making them varies considerably from country to country and indeed from region to region within the country. Basically, the ingredients of oatmeal and water, and sometimes a little fat, are mixed to form a dough which is finally baked on a bakestone. The art lies in the rolling out of the dough to form large, wafer-thin rounds with fine, even edges. It seems that two different methods of rolling out were adopted in Wales: the one method still practised in Merioneth today (which was also typical of the counties of north Wales) and the other practised during the first quarter of this century in certain districts of Carmarthenshire and Cardiganshire. Both methods are described in the two following recipes:
The Recipe
You will need
- one eggcupful luke-warm water
- half a teaspoonful bacon dripping
- three handfuls oatmeal
- oatmeal
- cold water
Method
- Melt the dripping in the water and then gradually add the oatmeal, kneading the mixture to a soft dough.
- Turn out on to a wooden board sprinkled with a little oatmeal and mould the dough between the two hands to form a small cone.
- Flatten the cone with the palm of the hand to form a small round cake.
- Keeping this basic shape, proceed to roll out with a rolling pin.
- To ensure even rolling, give the cake and occasional quarter turn, paying particular attention to the fine edge.
- Roll out to a large thin oatcake, approximately ten inches in diameter.
- Place the oatcake on a moderately hot griddle or bakestone and bake on both sides until it acquires a light golden colour.
- Finally, allow it to harden in a warm place before storing.
Bala, Merioneth.
In the counties of north Wales generally, a favourite way of eating an oatcake was to put a large piece between two slices of bread or on top of one slice of ordinary bread to make a sandwich. These sandwiches were given colloquial names such as brechdan gaerog, brechdan linsi, brechdan fetal, piogen and pioden.
The oatcake used as the basic ingredient in the dishes known as brwes, siot and picws mali is similar to the one described above but it does not contain any fat. Rolled out into a slightly thicker cake, it is more easily crushed when preparing these dishes (see respective recipes).
- Put a large quantity of oatmeal in a bowl and mix gradually with cold water to form a fairly stiff dough.
- Knead well.
- Turn out on a board sprinkled with oatmeal and roll out with both hands to form a long, thick roll.
- Divide the roll into several equal parts and make them into small balls.
- Flatten each ball under the palms of the hands (as illustrated) and then place in a pile with a thick layer of oatmeal between each one.
- Proceed to flatten the cakes by pressing on the pile with the palm of the right hand and keeping the left hand cupped around the pile to endure an even round shape, giving it a quarter turn at regular intervals.
- Finally, press down with the forearm until the cakes are about ten inches in diameter.
- Now separate the cakes carefully and brush off any loose oatmeal.
- Bake on a moderately hot bakestone and then dry in a warm place before storing.
Ferryside, Carmarthenshire.
Comments - (3)
Many thanks
Martyn
I make replica oatmeal peels or slices (Rhawlechi) as an exercise and I am making a an oatmeal rack.(Diogyn) I have not yet met anyone who has made oatmeal cakes and so it was exciting to come across the above video. Do you have any more information online
about using an open fire for cooking and the necessary tools
Sincerely
Stephen Jones