|Oats||1 Cup (16 tbs), crushed (For Rolling)|
|Hot water||1⁄2 Cup (8 tbs)|
Mix the oats and salt.
Add the hot water and bind together with a spoon. (At this stage the dough is very soft.)
Leave for 1 hour to steep.
Turn out onto a baking board that is generously scattered with crushed oats.
Dust more oats over the dough and roll out as thinly as possible.
If the dough tends to stick, add more and more oats during the rolling.
Cut into 4 quarters.
Put on an ungreased baking sheet and bake at 350° (turning from time to time to prevent steaming) for roughly 30 minutes, or until the cakes are crisp and lightly browned. Or cook on the griddle until the farls, or quarters, curl, then transfer to the oven to crisp.