Title: Yorkshire oatcakes (from grigson's english food)
 Categories: Breads, English
      Yield: 4 Servings
 
      1 lb Fine oatmeal
    1/2 oz Fresh yeast
      1 t  Salt (scant)
           Water at blood heat
 
  Put the oatmeal and salt in a bowl.  Cream the yeast with a teacupful
  of water, and leave it to rise to a creamy froth.  Mix into the
  oatmeal and add more water until the batter is like a thick cream.  A
  ladleful is thrown onto the heated griddle or bakestone, in a narrow
  strip. It immediately puffs up with steam, which makes it smooth
  underneath and rough on top.  "When baked it is damp and flexible,
  and is hung on the wooden clothes rail before the fire" (if you have
  one!) "to dry, or on lines across the kitchen ceiling.  It must be
  crisped quickly immediately before it is to be eaten."  The flavour
  is slightly bitter and very appetising. "It can be used for soups,
  fish, fowl, cheese, butter, or any kind of meat in place of any other
  kind of bread or biscuit."
  
  (Lacking lines in the kitchen, you might try hanging the cakes over a
  broomstick handle in front of a radiator or open fire, or just
  toasting them under the broiler.  When we had an Aga, in the kitchen
  of the last house we rented, we used the "towel-drying rail" in front
  of the ovens for this kind of thing, as well as for drying pasta:  it
  worked very well.)