Oatcakes (irish)

Mix flour and salt together. Slowly add warm water. Roll out on a floured
board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle
until golden on both sides. Dry out in a cool oven (150 C / 300 F) until
crisp. — These cakes are eaten buttered, with a glass of milk, for
supper, but are also good with oily fish such as herring or mackerel.
(They are also terrific with wine and cheese.)