1 oz (28 g) sesame seeds
5 oz (140 g) pinhead oatmeal or whole oats
2 oz (55 g) dry toasted pot barley grains
Pinch of bicarbonate of soda
1 level teaspoon of sea salt
2 tablespoons oil (sesame is particularly good)
4 fl oz (110 ml) hot water, just off the boil
5 oz (140 g) pinhead oatmeal or whole oats
2 oz (55 g) dry toasted pot barley grains
Pinch of bicarbonate of soda
1 level teaspoon of sea salt
2 tablespoons oil (sesame is particularly good)
4 fl oz (110 ml) hot water, just off the boil
method
1. Combine the seeds, oats and barley and grind finely in a coffee mill or hand mill. these can be pre-roasted to add extra flavour.
2. Add the bicarbonate of soda and the salt and mix well.
3. Then using a wooden spoon add in the oil, mixing to a 'breadcrumb' texture.
4. Add the hot water, mixing to a stiff dough with the wooden spoon or a knife. Knead lightly in the bowl.
5. Divide in half and roll out to 1/8 inch (1/2cm) thickness on a board which has been lightly dusted with rye or barley flour. Half way through rolling, the dough can be sprinkled with extra sesame seeds.
6. Divide the dough into triangles, rectangles or circles and bake on a greased biscuit tray for 15 - 20 minutes at 375°F (190°C) gas mark 5.
7. Cool and then store in an air-tight tin.
2. Add the bicarbonate of soda and the salt and mix well.
3. Then using a wooden spoon add in the oil, mixing to a 'breadcrumb' texture.
4. Add the hot water, mixing to a stiff dough with the wooden spoon or a knife. Knead lightly in the bowl.
5. Divide in half and roll out to 1/8 inch (1/2cm) thickness on a board which has been lightly dusted with rye or barley flour. Half way through rolling, the dough can be sprinkled with extra sesame seeds.
6. Divide the dough into triangles, rectangles or circles and bake on a greased biscuit tray for 15 - 20 minutes at 375°F (190°C) gas mark 5.
7. Cool and then store in an air-tight tin.
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