Oat & Yoghurt Flatbreads

These flatbreads are my new favourite thing to make! They are a fun recipe to involve the kids with too, as long as you don’t mind getting a bit of flour all over your kitchen bench. They are packed with sneaky fibre & calcium and my kids bloody love them.

They are so versatile and can be used as;

~ a side dish for a curry

~ a pizza base

~ a sandwich style bread

~ topped with cheese and popped under the grill

~ cut into pieces to use as dippers into hommus

They also keep well in the freezer so I like to make a big batch so I have some ready to pull out and reheat or add to a lunchbox.

This recipe makes 10 flatbreads.


1 cup oats blitzed finely so it looks like flour

1 cup plain spelt flour (or regular plain flour)

1 tsp baking powder

2 cups Greek style yoghurt

Olive oil for cooking


Mix all ingredients in a bowl until they come together to form a dough.

Note: The dough will be very soft to work with, so I recommend having extra flour on hand to roll the dough in and sprinkle with when required. Lightly flouring your rolling pin also helps to prevent the dough from sticking.

Liberally flour a chopping board. Scoop out spoonfuls of dough and roll in the flour to form a ball. Do this until all the dough has been used (you should have 10 balls in total).

Add more flour to the board if you need to and roll out the dough balls one at a time into flat breads (about 1/2 centimetre thick). They can be quite soft to work with so it’s useful to have a dough scraper or an egg flip that you can slide under each flatbread to transfer it to the pan to avoid it tearing.

Get a griddle pan or fry pan really hot. Pour in a good lashing of olive oil and then cook the flatbreads in batches 2-3 minutes on each side until nice and golden.

When they start to puff up with small air pockets, they are ready to turn

Add more oil for each batch. Cool on a wire rack.

Feel free to add fresh or dried herbs into the dough for extra flavour.





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