The New Zealand Railways Magazine, Volume 13, Issue 12 (March 1, 1939.)
Clapbread
Clapbread.
Take 2 lbs. of fine oatmeal, and knead into a firm dough by adding hot water. Cut into three or four separate pieces. Roll out by adding dry oatmeal into thin round cakes. Bake on a floured tin in a slow oven.