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 Dough of plain flour, water and soda rolled out very thinly and baked. Well known from local reports. The Yorkshire food blogger Tony Mead speculates that "The term 'water' may be a corruption of the word 'wafre' meaning a thin cake. The origin seems to be the mill workers of various parts of Yorkshire. ...Originally thought to have been made by the women who worked in the linen weaving sheds as a cheap quick alternative to bread."  |
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