Name: Savory Oat Flatbreads
Yield: 6 Flatbreads
Ingredients: 1/2 cup warm water; 2 teaspoons active dry yeast; 1 teaspoon granulated white sugar; 2 eggs; 3 tablespoons plain regular yogurt; 1/4 cup vegetable oil; 2 cups all purpose flour (additional for dusting, as needed); 1 1/2 cups Quaker traditional rolled oats blended into a flour-like consistency; 2 teaspoons garlic powder; 1/2 teaspoon salt

Disclosure: This post is sponsored by The Quaker Oats Company. Thank you for supporting our work here at Food Heaven!

Here at Food Heaven, we love a good flatbread. It’s the perfect combination of soft, savory, and tender.

I used to think flatbreads were difficult to make, and would reserve enjoying them at a good restaurant. If having at home, I would buy the pre-packaged crust at the local supermarket, which aside from being hard to find, costs an arm and a leg. And then, after lots of experimentation in the kitchen, I created my very own flatbread, and let’s just say, lives were changed.

This flatbread recipe rocked my world so much that I honestly don’t think there’s any going back to the store-bought stuff. Before we get into this recipe, let’s talk a little bit about how flatbreads work. Typically, a flatbread is made with flour, water, and salt and is then rolled into a flattened dough. The reason flatbreads are “flat” is because they are only slightly leavened, which means the dough rises just a bit in the preparation process.

We switched things up by adding blended, Old Fashioned oats to the flour mix. We love oats because they are affordable and nutritious. As a whole grain, oats provide 4 grams of fiber per serving, and they contain vitamins and minerals like thiamin, phosphorus, and magnesium. The fiber in a ½ cup serving of oats also may help support a healthy digestive system.

Although incredibly simple, this recipe does take a little bit of time to prepare, but we promise it’s worth it. These flatbreads pair well with hummus, stewed legumes, vegetables, or as a base for your next flatbread pizza. Ready to get started?

Add the water, yeast and sugar to a medium bowl, and mix well for a few minutes until all the sugar and yeast is dissolved. The mix should resemble milk. Add the eggs, yogurt and oil to the same bowl and whisk together well until you have a smooth wet mix, free of any chunks.

In a separate large bowl, add the all-purpose flour, oat flour, garlic powder and salt. Mix together well until all ingredients are worked in. Add the wet ingredients into the dry, and mix together well with a large spoon. Start working in well with your hands for a few minutes, forming a ball of dough that is easy to work and not overly sticky. If a lot of the dough is sticking too much to your hands, dust the ball with a bit of flour until it’s easy to work.

Place back in the bowl, cover, and allow to rise for 1 hour or until dough has doubled in size.Then, remove dough from the bowl, lightly dust it with flour so it’s easier to work, and break into 6 pieces. Lay out a piece of parchment paper on a flat surface, and roll out each piece of dough into 5″ rounds.

Heat a large lightly oiled pan, and add the dough rounds onto the pan, one at a time. Let cook for 1-2 minutes, until bubbles start to form on the surface and the bottom starts to brown. Flip and cook for another 1-2 minutes on the other side. Place on a cooling rack, and repeat for the rest of the dough rounds, adding oil as needed.

That’s it! You can enjoy these throughout the week or freeze them in an airtight bag, and once you’re ready to use, thaw overnight, and enjoy! They’re delicious when baked for 3-4 minutes at 350F or heated on a pan on the stovetop for a few minutes.

Now, we want to hear from you! Have you ever made flatbread before? Are you going to give this recipe a try?

Let us know in the comments below and tell us how you liked it.

Until next time!

Xo, W+J

Savory Oat Flatbreads

Servings: 6 Flatbreads

Ingredients

1/2 cup warm water
2 teaspoons active dry yeast
1 teaspoon granulated white sugar
2 eggs
3 tablespoons plain regular yogurt
1/4 cup vegetable oil
2 cups all purpose flour additional for dusting, as needed
1 1/2 cups Quaker traditional rolled oats blended into a flour-like consistency
2 teaspoons garlic powder
1/2 teaspoon salt

Instructions

Add the water, yeast and sugar to a medium bowl, and mix well for a few minutes until all the sugar and yeast is dissolved.
Add the eggs, yogurt, and oil to the same bowl and whisk together well until you have a smooth wet mix, free of any chunks.
In a large bowl, add the all purpose flour, oat flour, garlic powder and salt. Mix together well until all ingredients are worked in.
Add the wet ingredients into the dry, and mix together well with a large spoon. Once most of the ingredients are mixed in well with the spoon, continue to work in well with your hands for a few minutes, forming a ball of dough that is easy to work and not sticking too much to your hands. If you find that the dough is too sticky, dust with some flour and continue to work into a ball.
Place back in the bowl, cover, and allow to rise for 1 hour or until dough has doubled in size.
Once the rising has happened, remove from the bowl, lightly dust it with flour so it's easier to work, and break into 6 pieces.
Lay out a piece of parchment paper on a flat surface dusted with flour, and roll out each piece of dough into 5“ rounds.
Heat a large oiled pan, and add the dough rounds onto the pan, one at a time. Let cook for 1-2 minutes, until bubbles start to form on the surface and the bottom starts to brown.
Flip and cook for another 1-2 minutes on the other side.
Place on a cooling rack, and repeat for the rest of the dough pieces.