Very easy to make and healthy, yeast free flatbread are perfect base for avocado toast or your favorite sandwich.
Bread is a primal food for most people, myself included. When I decided 14 years ago to give up yeast, bread was the hardest thing to say goodbye to. I now eat yeast occasionally, but I do need to have a regular bread fix like everyone else. Because of this, I’ve amassed quite a collection of yeastfree flatbread recipes. This one I found to be the easiest, most economical, and most delicious.
This oat flour flatbread is very easy and has only four ingredients. They’re yeast and saltfree, and gluten-free as well, and requires no special equipment or kneading. You can eat it as a breakfast bread or sandwich bread or with a meal. The texture is slightly chewy and dense, and they’re very filling and satisfying. Oat flour makes the flatbread slightly sweet and nutty. Its flavourful and doesn’t need any other flavouring.
So easy to make
Oat flatbreads are very easy to make. Ground the rolled oats and add them with the flour to a large mixing bowl. Stir until mixed and then add the wet ingredients. Stir gently but well until a firm yet soft dough is formed.
Once dough is formed, separate into two pieces. Roll out each to 1/4 inch thickness. Cut out flatbread with a 3 1/2-inch bowl or biscuit cutter. Place on a cookie sheet for baking.
Rolled out, the flatbread will look very thin. That’s fine, they bake up nicely and beautifully. Bake six at a time and turn once during baking.
After flatbread is baked, use a serrated bread knife for slicing them. Take your time and slice very carefully. They are easy to cut but they’re very thin and you want an nice even, straight cut.
I love eating these for breakfast topped with avocado or almond butter and chia jam or fresh fruit. I usually make a whole batch and freeze them. They are amazing with anything topping and at anytime. Enjoy!
- 1 cup gluten-free flour
- 1 cup rolled oats ground into flour
- 1/4 cup organic canola oil
- 3/4 cups water
- Preheat oven to 350 degrees F.
- Prepare a baking sheet by lining with a silicone mat or greasing lightly.
- Combine the gluten-free flour and ground oats in a large mixing bowl. Mix until combined.
- Add the canola oil and then the water, a little at a time, forming a firm, soft and pliable but not sticky dough. Add a little more gluten-free flour if dough is too sticky.
- Once the dough is formed, turn onto the floured surface and roll to 1/4 inch thickness.
- Cut into 3 1/2-inch circles using a biscuit cutter or small bowl and knife. Place on baking sheet and bake for 10-12 minutes turning once.
- Remove from oven and test for doneness by breaking off a corner. If the center is still doughy cook for another 1-2 minutes. The flatbread should be slighlty flaky.
- While still warm, carefully slice lengthwise in half with a serrated bread knife.
- After flatbread is sliced, let cool completelu on a baking rack.
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