Traditionally, after being baked on a griddle or bake stone, the oatcakes would be hardened in front of the fire. * My Note * Find out where or what Macroom is * Note: we use fine stoneground oatmeal flower from Macroom. * My Note * This roasts the oatmeal which causes the natural sugars in the dough to caramelize, making the oatcakes sweeter tasting.Ī) Oatcakes keep for long time in an airtight container.Ĭ) Oatcakes taste best when eaten with jam and butter. The more slowly it cooks, the better the flavor will be. * My Note * This allows the water to be well absorbed and evenly distributed throughout the dough, making a much better tasting bread, that is less likely to stick to the pan *Ġ9) Bake for 3 to 4 hours in at a VERY LOW HEAT. You may not manage to get it quite that thin, on your first attempt, because the dough can be rather difficult to handle.Ġ8) Leave dough in the baking pan for another hour or two before you bake it. It will do a much better job than your fingers * * My Note * Use a flat pancake flipping spatula to flatten. If needed, use your fingers to press the dough to the edges of the pan. *Ġ6) Roll the dough into a 10 inch X 8 inch ( 25.4 cm X 20.3 cm ) rectangle.Ġ7) Place in a 10 inch X 8 inch ( 25.4 cm X 20.3 cm ) baking pan. Fermentation is the bubbles you would see in the mixture * Fermentation by yeast is what makes bread rise. * My Note * I think this was done to let wild yeast, blown by the air, settle on the mixture causing fermentation to begin. In Donegal the mixture was then left out for several hours, sometimes overnight, until it dried out enough to press out into a thin sheet. * My Note * If Needed, Add a little more water to obtain a dough that doesn’t fall apart * If it feels rough the salt has not completely dissolved * * My Note * Rub a drop of the mixture between your thumb and middle finger. Personally, I would make oat cakes instead. I know as a friend of mine has a severe gluten allergy, but he can eat this wheat.Īs to the 3 flours you asked about, oat is the best substitute. It is non-GMO and usually does not cause people with gluten allergies any problem. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other. Remove and wrap in a cloth napkin placed in a tortilla warmer. Bake 30 to 45 seconds more, until the other side is browned don't overbake the tortilla or it will become crisp. After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Heat an ungreased griddle or heavy skillet over medium to medium-high heat.On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it rotate a sixth of a turn and roll forward and back again continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll). Divide the dough into 12 portions and roll each into a ball. It should be medium-stiff consistency - definitely not firm, but not quite as soft as most bread dough either. Scoop the dough onto your work surface and knead until smooth. If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary). Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork the dough will be in large clumps rather than a homogeneous mass. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. 5 tablespoons lard or vegetable shortening, or a mixture of the two.3/4 pound ( 2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas.
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