Barley Bannocks

8 oz Barley flour
2 oz Plain flour
1/2 ts Salt
1 ts Cream of tartar
1 ts Bicarbonate of soda
10 oz Buttermilk or freshly soured milk

Add the soda to the milk. Sift the dry ingredients. Now add the buttermilk and make into a light, soft dough with little handling. Make a round of about 1/2-inch thick and cut into wedges. Bake on a medium to hot girdle on both sides, until brown. Keep soft and warm by wrapping in a cloth.

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