Desert Dancer that recipe sounds good- although I notice that you've still got to leave it to sit. I wonder why this would be if it doesn' have to rise.

In the interest of completeness here is a Welsh recipe for oatcakes, cooked on a bakestone or hearthstone, which is the complete opposite of complex recipes.

2 cups oatmeal
1 cup warm water
1 tsp salt
2 tsps butter/fat

mix salt and oatmeal. Rub in fat. Pour on water. Knead well. Stretch and roll into sausage shape. Cut into eight pieces and roll into balls. Flatten between palms till wafer thin. Cook slowly on bakestone unitil dry. Eat with butter, bacon and salty cheese. This can be made with any mix of flour- bearly, rye little bit of wheat. Come out like an oat chapatti or if rolled out thin and cooked for long more like a tortilla. Yum.