A healthy and delicious alternative to boring old bread, without the guilt!
Excellent as a breakfast sandwich, a quick pizza base, makes a great bruschetta with pesto or tapenade, or simply use to scoop up sauce or soup accompaniment.
An easy snack
Healthy alternative to normal bread
Prep Time 20 minutes
Cook Time 10 minutes
Servings around 2-4
250 ml / 1 cup / 100 g Oat flour + more for dusting
120 ml / 1/2 Cup natural yogurt
1/2 tsp Baking powder
1 tsp Salt
Stir together the oat flour, baking powder and salt in a bowl.
Add the yogurt and stir until it comes together into a sticky ball.
Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll).
Dust oat flour on a clean worktop and scrape out the dough.
Shape into a round ball.
If it feels too sticky, you just dust it with a little extra oat flour and work it into the dough (potato or corn starch can also help making it less sticky).
Divide into 4 equal parts and shape each into a ball.
One by one, roll them out into approx 1/2 cm / 1/8 inch thin oval disc, place the rest in the
plastic bag so they don't dry out.
Heat a cast iron pan to medium hot. Brush it with a little bit of olive oil, place the flatbread in the pan and fry for about two minutes on the first side or until it looks golden with dark spots.
Turn and fry on the other side for one more minute.
Place in a cloth while frying the rest.
This makes four small flatbreads or two large. You can scale this recipe up or down by simply using the volume ratio twice as much flour as yogurt.
You can make oat flour by mixing rolled oats in a blender or food processor, you can add a little potato or corn starch to make the flour a little stretchier and softer.
You can make the flatbreads with regular AP flour using the exact same ratio and method.
This tried, tested & tasted YK DAILY recipe is from Green Kitchen Stories