Oat Yogurt Flatbread (Printable Recipe)
Light oat and yogurt flatbreads perfect with all sorts of toppings. Gluten-free, quick, and just right for a filling snack or meal.
# Ingredients You'll Need:
→ Flatbread Base
01 -
1 tablespoon olive oil to cook
02 -
1 large egg
03 -
120 g Greek yogurt
04 -
1/2 teaspoon dried Italian herbs (if you want)
05 -
1/4 teaspoon fine sea salt
06 -
1 teaspoon baking powder
07 -
100 g rolled oats, blitzed to powder
→ Classic Italian Toppings
08 -
Pinch of dried oregano
09 -
Cherry tomatoes, cut in half
10 -
Fresh basil leaves
11 -
150 g mozzarella, shredded
12 -
4 tablespoons passata or tomato paste
→ Mediterranean Toppings
13 -
Pine nuts
14 -
Arugula
15 -
Sun-dried tomatoes, chopped
16 -
100 g goat cheese
17 -
3 tablespoons pesto
→ Hearty Salmon Toppings
18 -
Fresh dill
19 -
Capers
20 -
Red onion, sliced thin
21 -
100 g smoked salmon
22 -
4 tablespoons crème fraîche
→ Vegetarian-Colorful Toppings
23 -
Pumpkin seeds
24 -
Sprouts
25 -
Avocado, sliced
26 -
Grilled bell peppers, strips
27 -
4 tablespoons hummus
# Steps to Follow:
01 -
Once your flatbreads are cooked and warm, slather on whatever sauce you like—maybe hummus, tomato, or pesto. Pile on your favorite extras—cheese, salmon, veggies, crunchy seeds, whatever. Go for it.
02 -
If you're all about gooey cheese or just want things hot, pop those flatbreads under a burning-hot grill or into a 200°C oven for a couple minutes. It'll melt cheese or just warm up those toppings.
03 -
Add fresh herbs, greens, or sprouts over the top if you’re feeling it. Chow down while it’s warm and crisp.
04 -
Heat up some olive oil in a large non-stick pan at medium warmth. Lay two of your rolled-out dough circles in there. Give ‘em about 2 or 3 minutes per side until both are golden and smell delicious. Keep cooked ones warm and repeat with the rest.
05 -
Split your dough into four chunks. Roll each into a ball quickly between your hands. Flatten and roll each ball out on a bit of flour until they’re nice palm-sized rounds, 3 to 4 millimeters thick.
06 -
Throw your oats in a blender till they're powdery. Dump it all into a big bowl along with baking powder, salt, and those optional herbs. Stir in Greek yogurt and your egg. Mix like you mean it till you’ve got a soft, stretchy dough. Leave it for a few minutes to chill out.
# Extra Tips:
01 -
Blending your oats as fine as you can makes the dough nicer to work with and the base holds together better.
02 -
Try not to roll the flatbread too thin or it might break. Stick to around 3 or 4 millimeters.
03 -
Letting the dough rest a bit helps it relax, so it’s easier to shape.
04 -
Keep the pan at medium heat so the outside crisps up and the inside gets properly done—but doesn’t burn.
05 -
If you try to flip flatbread before it’s cooked on the bottom, it’ll stick. Wait until it’s easy to lift.
06 -
Don’t load up on sauce and toppings—go light and always start with sauce, then cheese or the main stuff, then throw on fresh things after heating so it doesn’t go soggy.