A healthy and delicious alternative to bread, without the guilt! Excellent as a breakfast option, a quick pizza base, soup accompaniment or a tasty bruschetta with pesto or tapenade.
Prep Time: 20 minutes
Cook Time: 10 minutes
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 discs. (Don't let them dry out too much before frying.)
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.
Continue to fry 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 & tasted YK DAILY recipe is from: Green Kitchen Stories