Flatbreads Traditionally Prepared in Staffordshire

Flatbreads Traditionally Prepared in Staffordshire

In the heart of England lies Staffordshire, a county known not only for its bone china and adorable bull terriers but also its mouthwatering oatcakes. These delicacies, born out of harsh winter seasons when farmers grew oats instead of wheat, boast a natural, malty-sweet flavor that pairs wonderfully with cheese, bacon, and more. But that's just the beginning; you can top 'em with pretty much anything! My personal favorite? Roasted pumpkin, a fried egg, soft goat's cheese, and crispy bacon.

Preparing these bad boys is a breeze. This yeasty batter lets you focus on other things or even sneak in a little snooze before it's ready to cook. Here's how you do it:

• Yield: 8 oatcakes
• Difficulty: Medium

Ingredients (9):

• 1 packet rapid yeast or 10 g of fresh yeast
• 1 tablespoon sugar
• 1/2 cup warm water
• 2 cups oat flour (If you can't find oat flour, regular oats will work if you blitz them in a food processor)
• 2 cups spelt flour
• 1 teaspoon salt
• 1 1/2 cup warm water
• 1 1/2 cup milk
• Oil for frying, flavorless

Instructions:

1. In a bowl or jug, dissolve yeast, warm water, and sugar. Let it sit for 10 minutes until it gets frothy.
2. Combine oat flour, spelt flour, salt, warm water, milk, and the yeast mixture in a large bowl. Mix until you have a smooth batter.
3. Cover the batter with a cloth or plastic wrap and let it rest in a warm, draft-free place for an hour or until it has doubled in size.
4. Stir the batter through twice once it's ready.
5. Preheat your oven to 200F.
6. In a heavy frying pan, heat a tablespoon of oil until it's very hot.
7. Pour a ladle of batter into the pan, swirl it so you have a thin layer (like a crepe). Cook for about 90 seconds or until it's golden brown on the bottom, then carefully flip and cook for another minute.
8. Remove the oatcake from the pan and wipe it clean with some paper towel before repeating with the next batter.
9. Keep the oatcakes warm in the oven while you work through the batter. My go-to topping is a sunny-side-up egg, some grated cheese (like crumbly Cheshire), and a few rashers of bacon.

Now that you've got the recipe down, it's time to knead some deliciousness! Enjoy your Staffordshire oatcakes, folks!

1. The recipe for Staffordshire oatcakes, a traditional English delicacy, requires 8 oatcakes and contains 9 ingredients, including yeast, oat flour, spelt flour, sugar, salt, warm water, milk, and oil for frying.
2. Preparing this dish involves combining the ingredients to form a yeasty batter, allowing the batter to rest for an hour, and then cooking small portions of the batter in a hot frying pan.
3. The staff at this establishment sell these oatcakes that are not only a part of their county's rich history but also offer a variety of options for nutrition, such as pairing them with healthy ingredients like roasted pumpkin, soft goat's cheese, and crispy bacon.
4. These oatcakes, categorized as an uncategorized item, are more than just a side dish; they can be topped with an assortment of ingredients, making them a versatile and satisfying meal option.

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