Mix the oatmeal, bicarbonate of soda and salt in a bowl. Make a well in the centre; add the butter or lard and enough hot water to mix to a soft but not sticky dough. Cover and leave to stand for about a minute.
Meanwhile, heat a griddle or thick frying pan over medium heat and grease lightly with lard. Put a little dough on the griddle or pan – it should cook without burning when the temperature is right.
On a surface dredged with fine oatmeal, knead the dough lightly until smooth. Then roll out thinly to a round about 23 cm in diameter. Cut the round into eight wedge-shaped segments (or farls).
Lift them carefully onto the heated griddle or pan and cook for about 8 minutes on each side, or until the edges of the farls start to curl upwards. Remove from the heat and serve warm, spread with butter and jam.
The recipe didn't make clear whether cooked oatmeal or raw oats were to be used. I opted to use the oats so I ground them in my coffee grinder to get a nice fine texture. Since there was no flavor other than salt and no acid to activate the baking soda, I replaced the water with milk and a splash of lemon juice. The only sweetness is added afterwards. They were filling and nutritious, a good way to get oatmeal into your diet. - 29 Aug 2013