Highland oatcakes

8 oz Medium oatmeal
      1 ts Salt
    1/2 oz Dripping or lard
      3 tb Hot water (or more)
 
  Sift salt and oatmeal in a roomy bowl.  Put on the gridle or a heavy frying
  pan to heat.  Bring the water to the boil with the fat. Pour into a well in
  the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured
  board to the size of a dinner plate and about 1/8-inch thick. Cut into
  quarters or farles.
  
  Test the gridle's heat by holding your hand over it. Lay on one of the
  quartered rounds.  When the farles are ready, the surface stops steaming
  and begins to look dry and white. Turn them and do the other side. Dry off
  the oatcakes and lightly brown the edges in a hot oven or under the grill -
  they should curl up to the fire to prove that you have made your own.
  
  Source: Elisabeth Luard in "Country Living" (British), February 1989.