1. Mix the flour and salt together and rub in the margarine.

2. Mix the yeast and sugar into the water, stirring until the yeast dissolves: If you use dry yeast mix the yeast and sugar into the water and leave until the yeast has dissolved and frothing.

3. Make a little hole in the centre of the flour and add the water stirring with your hands working into a firm dough.

4. Knead well until the dough is smooth and shiny. If the dough is a little soft more flour may be added, kneading (up to 2 oz.) but it is difficult to add water if the dough is too firm so just sprinkle the extra flour if needed.

5. Turn dough out onto a floured board and knead until the dough is no longer sticky and is smooth and shiny.

6. Lightly grease a dish and place dough in it, cover with a tea-towel and leave to rise in a warm place until it is twice the size, or you could put it in a large plastic bag.

(Geordie Ladies would often place these in front of an open coal fire to get them to rise with a t-towel, cotton or linen cloth, over the top)

7. When risen turn onto floured board and knead lightly to let out the air and to make the dough pliable again. Cut the sizes of dough to the size of the flatties you want. Put a hole in the middle of the flattie after rolling it out to the size and depth you want and with a fork make a few stabs, (not too many) place them on a baking sheet and put in oven near the top. Bake at 425°F or gas 220°C. for 12 to 15 minutes. It may take a little longer but don't leave in too long. Test with a fork - if it comes out clean - they're done!

Mix flour and salt together then rub in the lard. Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved. Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough. Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size. Turn out and knead again.

This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about ½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven ­ this is important ­ for about 25 to 30 minutes on gas mark 8, 450F.