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Oat Flatbread Recipe

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4 from 13 reviews

This gluten-free oat flatbread is a simple, wholesome recipe perfect for a quick snack or a healthy accompaniment to your meals. Made with gluten-free flour, ground rolled oats, and canola oil, these flatbreads are soft, slightly flaky, and easy to prepare in just 35 minutes. They are ideal for anyone looking for a nutritious, homemade bread alternative without gluten.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 1 cup gluten-free flour
  • 1 cup rolled oats (ground into flour)

Wet Ingredients

  • 1/4 cup organic canola oil
  • 3/4 cups water

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the optimal temperature for baking the flatbreads evenly and thoroughly.
  2. Prepare your baking sheet: Line a baking sheet with a silicone mat or lightly grease it to prevent the flatbreads from sticking during baking.
  3. Mix dry ingredients: In a large mixing bowl, combine the gluten-free flour and the ground oats until fully blended to create the base for your dough.
  4. Add wet ingredients and form dough: Pour in the canola oil followed by the water gradually. Mix to form a firm, soft, and pliable dough that is not sticky. If the dough is sticky, sprinkle a bit more gluten-free flour until you get the right consistency.
  5. Roll out the dough: Transfer the dough to a floured surface and roll it out to about 1/4 inch thickness, which will give the flatbreads a nice texture once baked.
  6. Cut into shapes: Use a biscuit cutter or a small bowl and knife to cut the dough into 3 1/2-inch circles. Place these onto your prepared baking sheet, spacing them evenly.
  7. Bake the flatbreads: Bake in the oven for 10-12 minutes, turning them once halfway through baking to ensure even cooking on both sides.
  8. Check for doneness: Remove the flatbreads and test by breaking off a corner. If the center is still doughy, return them to the oven for an additional 1-2 minutes. The final texture should be slightly flaky.
  9. Slice while warm: Carefully slice each flatbread lengthwise in half using a serrated bread knife for easy serving and handling.
  10. Cool on a rack: Allow the sliced flatbreads to cool completely on a baking rack to maintain their flaky texture and prevent sogginess.

Notes

  • If the dough is too sticky, gradually add more gluten-free flour a tablespoon at a time until manageable.
  • Use a food processor or blender to grind rolled oats into a fine flour for the best consistency.
  • Store baked flatbreads in an airtight container to keep them fresh for up to 3 days.
  • These flatbreads pair wonderfully with hummus, dips, or as a base for light sandwiches.
  • For a warm, soft texture, reheat flatbreads wrapped in foil in the oven before serving.

Find it online: https://cheftinaskitchen.com/oat-flatbread-recipe/