Oatmeal and Yogurt Flatbread (Print-Friendly Version)
Golden oat and yogurt flatbreads with versatile toppings. Quick, gluten-free, and perfect for a nourishing meal.
# What You Need:
→ Flatbread Base
01 -
100 g oat flakes, finely ground
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon fine sea salt
04 -
1/2 teaspoon dried Italian herbs (optional)
05 -
120 g Greek yogurt
06 -
1 large egg
07 -
1 tablespoon olive oil, for frying
→ Classic Italian Toppings
08 -
4 tablespoons tomato paste or passata
09 -
150 g mozzarella, grated
10 -
Fresh basil leaves
11 -
Cherry tomatoes, halved
12 -
Pinch dried oregano
→ Mediterranean Toppings
13 -
3 tablespoons pesto
14 -
100 g goat cheese
15 -
Dried tomatoes, sliced
16 -
Arugula
17 -
Pine nuts
→ Hearty Salmon Toppings
18 -
4 tablespoons crème fraîche
19 -
100 g smoked salmon
20 -
Red onion, thinly sliced
21 -
Capers
22 -
Fresh dill
→ Vegetarian-Colorful Toppings
23 -
4 tablespoons hummus
24 -
Grilled peppers, sliced
25 -
Avocado, thinly sliced
26 -
Sprouts
27 -
Pumpkin seeds
# How to Make It:
01 -
Grind oat flakes into a fine flour using a blender or hand blender. Transfer the oat flour to a mixing bowl and combine with baking powder, salt, and optional dried Italian herbs. Add Greek yogurt and egg. Mix thoroughly until a smooth, elastic dough forms. Allow the dough to rest for 2–3 minutes.
02 -
Divide the dough into four equal portions. Shape each into a ball between your palms, then roll out on a lightly floured surface to thin rounds approximately 3–4 mm thick and the size of your palm.
03 -
Heat a large non-stick pan over medium heat and add olive oil. Place two flatbreads in the pan and cook for 2–3 minutes until the underside is golden brown. Flip and cook for another 2–3 minutes. Keep cooked flatbreads warm while repeating with the remaining dough.
04 -
Spread your chosen sauce (such as tomato paste, pesto, crème fraîche, or hummus) over the warm flatbreads. Arrange selected toppings evenly on top, such as cheese, smoked salmon, vegetables, or seeds.
05 -
If using cheese or if preferred, place the topped flatbreads briefly under a hot grill or in the oven at 200°C for 2 minutes to melt or heat the toppings.
06 -
Garnish with fresh herbs, arugula, or sprouts as appropriate. Serve immediately while flatbreads are warm and crisp.
# Important Notes:
01 -
For best texture, grind oats as finely as possible to improve dough cohesion.
02 -
Rolling the dough too thin can cause tearing; aim for a consistent 3–4 mm thickness.
03 -
Allowing a brief rest enables the dough to settle and handle more easily.
04 -
Use medium heat to ensure a crisp crust without burning while the center cooks through.
05 -
Refrain from turning the flatbread before it naturally releases from the pan.
06 -
Apply toppings sparingly to prevent sogginess; always layer sauce first, followed by cheese or main items, with fresh ingredients added last after heating.