Tasty Oatmeal Yogurt Flatbread

Oatmeal and yogurt flatbread has become my go to for quick weekday lunches and effortless dinners These flatbreads are soft enough to fold yet hold any topping beautifully Think of them as a protein packed gluten free canvas ready in less time than ordering delivery

I first whipped these up when craving pizza with no flour left at home Now they are our most requested game night treat everyone can add their favorite toppings and never miss doughy pizza

Ingredients

• Oat flakes: Ground into flour for a tender nutty base Always use whole rolled oats for best texture and avoid instant oats for a chewy bite
• Baking powder: Essential for a light rise Choose aluminum free baking powder for a cleaner flavor
• Fine sea salt: Enhances all the flavors Opt for fine over coarse so it blends seamlessly
• Italian herbs: Italian blend gives a classic aromatic note Dried basil and oregano add depth so select fresh and fragrant if possible
• Greek yogurt: Brings moisture and a tangy taste Use full fat for the richest dough and check that it is thick and not watery
• Egg: Binds the dough and gives protein Always use fresh free range eggs for bright color and best results
• Olive oil: For frying and crisp edges Pick extra virgin with a peppery finish for flavor
• Topping options: Choose ripe cherry tomatoes for Italian style or creamy goat cheese for Mediterranean Try smoked salmon for a hearty finish or colorful grilled veggies for a vegetarian twist Always use the freshest toppings and slice thinly for quick heating

Step-by-Step Instructions

Prepare the Dough:

Grind the oat flakes in a blender until they become a fine flour The finer you grind the oats the better the dough texture Combine the oat flour in a bowl with baking powder salt and any herbs whisking to distribute evenly Add Greek yogurt and the egg then mix thoroughly using a spoon or your hands until it forms a soft manageable dough Let the dough rest for two to three minutes so the oats absorb moisture and the dough becomes easier to handle

Shape the Flatbreads:

Divide the dough into four even portions Shape each gently into a ball by rolling between your palms then flatten each on a lightly floured surface Use a rolling pin to roll to about three to four millimeters thick about the size of your hand Make sure not to press too thin or the breads may tear

Pan Fry the Flatbreads:

Heat a large nonstick skillet over medium heat for a couple of minutes Pour in a drizzle of olive oil swirling to coat the bottom Once hot add two flatbreads and fry for two to three minutes The underside should be deep golden and fragrant Flip with a spatula frying another two to three minutes for a crisp and even finish Transfer to a warm plate and repeat with the remaining dough

Top and Serve:

While still warm top the flatbreads to your liking Layer on sauces like tomato paste or pesto first then add cheese meats or veggies For a melty cheese finish pop under a preheated grill or oven for two minutes at two hundred degrees celsius Once removed scatter fresh herbs over the top and serve immediately for best crispiness

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I always look forward to the burst of flavor and creamy richness from goat cheese as a Mediterranean style topping My daughter’s favorite memory is making smiley faces with cherry tomatoes and basil leaves on her own mini flatbread

Storage Tips

Flatbreads keep well in the fridge for up to three days and reheat perfectly in a dry skillet Try letting them cool completely before wrapping tightly in foil for best texture For long term storage freeze cooked flatbreads flat between sheets of parchment They defrost in just a few minutes on a hot pan

Ingredient Substitutions

If you do not have Greek yogurt use strained plain yogurt or dairy free coconut yogurt for a vegan option Substitute a flax egg for the regular egg in case of allergies Almond flour can be swapped in for part of the oat flour though the texture will be slightly crumblier

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Serving Suggestions

This flatbread is a showstopper as a pizza base but works for so much more Try slicing it into strips for dipping into hummus or spreading with nut butter and fruit for a sweet breakfast With smoked salmon and capers it has even made an appearance at brunches as a light crowd pleasing option

Cultural Context

Flatbreads have been a part of countless cuisines from the Mediterranean to South Asia My version draws on Greek yogurt for tang and Italian herbs for a pizza inspired experience yet celebrates whole grains in a modern healthier way They are just as at home at a picnic as on a weeknight dinner table

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Frequently Asked Questions About Recipes

→ How early can I prep the dough?

Go ahead and mix it up a few hours ahead of time. Keep it in the fridge covered, and fry up the flatbreads when you’re ready to eat for the best texture.

→ Will these be gluten-free?

Definitely, as long as you're using pure oats and your toppings are all gluten-free, you're set with a gluten-free bread.

→ What kind of toppings should I try?

Go with whatever you crave—think smoked fish, veggies, Italian flavors, or even cheese and herbs. Just don’t pile too much on so the bottom stays firm.

→ How do I make the crust come out crispy?

Add enough oil to your frying pan, keep it at medium heat, and only flip after the bottom pulls away easily and turns a nice golden color.

→ Can I cook these in the oven?

Sure thing, pop them in at 200°C until you see some golden color. If you’re adding cheese, put them under the broiler for a quick crisp-up.

→ Got leftovers—how do I keep them fresh?

Let them cool, seal in a container, and stash in the fridge for two days max. Toss back in a dry pan to warm them up before eating.