West Riding Oatcake or Riddle Bread

• Fine Yorkshire oatmeal, a little yeast, salt and water.

This is made into a thick cream and thrown in a narrow strip on to the ‘bak’ stone’ when the steam immediately puffs it up, and this, Mrs. Marshall, of Skelwith Fold, says is why the under part is smooth and the top rough. When baked it is damp and flexible and is hung on the wooden clothes rail before the fire to dry or on lines across the kitchen ceiling. It must be crisped q