Oat Flatbread



Who'd have guessed one simple flour could bring so much to the table? Well, this simple recipe is the perfect addition to an eczema friendly soup, stew or salads. It can also be used as an alternative to wheat tortillas and filled with your favourite low chemical ingredients.


We've also trialled this recipe, using millet flour, which worked wonderfully. However, oat flour came out on top for us in regards to flavour and texture.

I'd imagine many flours would work well so feel free to test a few, if you wish. If you are gluten free you can use the gluten free flatbread recipe instead (this gluten free version contains a video which you can use for guidance for this recipe if you wish).


Health benefits:


Oats are a good source of vitamin E, zinc, potassium, manganese and silica, which is an essential mineral for strengthening connective tissue in the skin.

The oat fibres (beta-glucans) work to feed our intestinal bacteria, which helps to support and nourish the healthy bacteria in our large intestine.


NOTES: This recipe is similar to our leek flatbread recipe, however this recipe uses some oil instead of leek water. Feel free to choose which recipe suits you best.


Ingredients:

  • 1 cup of oat flour (or other flour of choice)

  • 1 cup of filtered water

  • 1/4 tsp of good quality salt such as Celtic sea salt

  • 1 teaspoon of rice bran, sunflower or safflower oil


Method: Place a non-stick pan on a moderate to high heat, add the water and salt and bring to a boil, then turn the heat down, reducing the water to a simmer.

Pour the flour into the simmering water, then grab your wooden spoon and start stirring the flour into the water. Continue mixing for 2-4 minutes, until the dough begins to form a ball. Then, once it's formed a ball, add in the teaspoon of oil, give it one last quick stir then remove from the heat and place the dough on a plate or board. Cover the dough with a tea towel to cool.

Once slightly cooled, flour a clean bench, cut the dough into equal portions and roll out each dough to form a rough circle about 1-2 mm thick and 12-15 cm in diameter. Use a generous amount of flour on the bench and rolling pin for each flatbread to ensure the dough does not stick.


This may take a few attempts to perfect, but additional flour will make this easier. A rough circle can be made with just the rolling pin. Or, to create a perfectly round shape, you can use a round lid or small bowl to cut around with a knife for a perfectly round flatbread.


You can use a flat spatula to remove each flatbread from the bench, however using flour underneath will ensure easy removal. Set aside and continue with the next one until finished. Place a non-stick pan on medium heat (do not oil the pan). When the pan is hot, add one flatbread and cook on each side for about 1-2 minutes. Once being cooked on one side and flipped over, the flatbread can puff up a little and develop lightly brown bubbles, just press down lightly with a spatula until it has cooked.