To a peck of pease flour, and a like quantity of oatmeal, previously well mixed, by passing the two flours through a sieve, add three or four ounces of salt; knead into a stiff mass with warm water ; roll out into thin cakes ; and bake in an oven. In some parts of Lancashire and Scotland, this kind of bread is made into flattened rolls, and they are usually baked in an iron pot.