Recipe Notes
• This makes 4 small flatbreads or two giant. You’ll be able to scale this recipe up or down by merely utilizing the amount ratio twice as a lot flour as yogurt.
• Make oat flour by mixing rolled oats in a blender or meals processor. I generally add a bit of potato or corn starch to make the flour a bit of stretchier and softer.
• You may make the flatbreads with common AP flour utilizing the very same ratio and technique.
• It’s a little too early for tomato season in lots of components of the world so if you cannot discover any good ones, attempt it with different toppings (Scrambled egg! Pesto! Roasted broccoli rabe!). It’s also wonderful as a breakfast sandwich, a fast pizza base or to scoop up sauce with.
Making the Flatbread
1. Stir collectively oat flour, baking powder and salt in a bowl.
2. Add the yogurt and stir till it comes collectively right into a sticky ball. Cowl with a plastic bag or clingfilm and depart for 15 minutes (this can make it simpler to roll). In the meantime make the Green Sauce.
3. Mud oat flour on a clear worktop and scrape out the dough. Form right into a spherical ball. If it feels too sticky, you simply mud it with a bit of additional oat flour and work it into the dough (potato or corn starch may assist making it much less sticky).
4. Divide into Four equal components and form every right into a ball. One after the other, roll them out into approx 1/2 cm / 1/eight inch skinny oval disc, place the remaining within the plastic bag so they do not dry out.
5. Warmth a forged iron pan to medium scorching. Brush it with a bit of little bit of olive oil, place the flatbread within the pan and fry for about two minutes on the primary facet or till it seems to be golden with darkish spots. Flip and fry on the opposite facet for yet one more minute. Place in a fabric whereas frying the remaining.
• This makes 4 small flatbreads or two giant. You’ll be able to scale this recipe up or down by merely utilizing the amount ratio twice as a lot flour as yogurt.
• Make oat flour by mixing rolled oats in a blender or meals processor. I generally add a bit of potato or corn starch to make the flour a bit of stretchier and softer.
• You may make the flatbreads with common AP flour utilizing the very same ratio and technique.
• It’s a little too early for tomato season in lots of components of the world so if you cannot discover any good ones, attempt it with different toppings (Scrambled egg! Pesto! Roasted broccoli rabe!). It’s also wonderful as a breakfast sandwich, a fast pizza base or to scoop up sauce with.
Making the Flatbread
1. Stir collectively oat flour, baking powder and salt in a bowl.
2. Add the yogurt and stir till it comes collectively right into a sticky ball. Cowl with a plastic bag or clingfilm and depart for 15 minutes (this can make it simpler to roll). In the meantime make the Green Sauce.
3. Mud oat flour on a clear worktop and scrape out the dough. Form right into a spherical ball. If it feels too sticky, you simply mud it with a bit of additional oat flour and work it into the dough (potato or corn starch may assist making it much less sticky).
4. Divide into Four equal components and form every right into a ball. One after the other, roll them out into approx 1/2 cm / 1/eight inch skinny oval disc, place the remaining within the plastic bag so they do not dry out.
5. Warmth a forged iron pan to medium scorching. Brush it with a bit of little bit of olive oil, place the flatbread within the pan and fry for about two minutes on the primary facet or till it seems to be golden with darkish spots. Flip and fry on the opposite facet for yet one more minute. Place in a fabric whereas frying the remaining.
Making the Green Sauce
1. Add all of the elements to a meals processor and pulse just a few occasions till coarsely blended. If you do not have a meals processor, you may finely chop the herbs, jalapeño and garlic and combine in a bowl or combine all the things collectively utilizing a mortar and pestle.
2. Style and add extra salt, acidity, herbs or oil if wanted.
Assembling
1. Unfold out a thick yogurt layer on every bread and sprinkle generously with za’atar.
2. Slice the tomatoes thinly and organize them evenly over every bread.
3. Drizzle with the inexperienced sauce.
4. Lower into slices and dig in (white garments not really helpful).