350g strong white flour
150g light rye or bere flour
1 heaped teaspoon cream of tatar
1 heaped teaspoon bicarb of soda or baking powder
300-350 mils milk (traditionally you use butter milk, I just use UHT semi-skimmed and the result is always delicious
0.5 teaspoon rock salt
Pre-heat the oven to Gas Mark 5. Mix all the ingredients in a bowl to form a smooth dough. Add a little more or less milk depending on the flour. Knead briefly on a floured work surface. Place a silicone sheet or paper on a flat baking tray. Shape the dough into a flat cake about 4cm thick. Then cut the cake into quarters and separate on the baking tray.
Back at Gas Mark 5 for 30 minutes. Eat fresh, delicious with marmelade or cheese.