Oat & Yogurt Flatbread with Green Sauce and Tomatoes – Green Kitchen Stories

Oat & Yogurt Flatbread with Green Sauce and Tomatoes – Green Kitchen Stories

Recipe Notes 
• This makes four small flatbreads or two large. You can scale this recipe up or down by simply using the volume ratio twice as much flour as yogurt.
• Make oat flour by mixing rolled oats in a blender or food processor. I sometimes add a little potato or corn starch to make the flour a little stretchier and softer.
• You can make the flatbreads with regular AP flour using the exact same ratio and method.
• It is a little too early for tomato season in many parts of the world so if you can’t find any good ones, try it with other toppings (Scrambled egg! Pesto! Roasted broccoli rabe!). It is also excellent as a breakfast sandwich, a quick pizza base or to scoop up sauce with. 

Making the Flatbread 
1. Stir together oat flour, baking powder and salt in a bowl.
2. Add the yogurt and stir until it comes together into a sticky ball. Cover with a plastic bag or clingfilm and leave for 15 minutes (this will make it easier to roll). Meanwhile make the Green Sauce.
3. Dust oat flour on a clean worktop and scrape out the dough. Shape into a round ball. If it feels too sticky, you just dust it with a little extra oat flour and work it into the dough (potato or corn starch can also help making it less sticky).
4. Divide into 4 equal parts and shape each into a ball. One by one, roll them out into approx 1/2 cm / 1/8 inch thin oval disc, place the rest in the plastic bag so they don’t dry out.  
5. Heat a cast iron pan to medium hot. Brush it with a little bit of olive oil, place the flatbread in the pan and fry for about two minutes on the first side or until it looks golden with dark spots. Turn and fry on the other side for one more minute. Place in a cloth while frying the rest.

Making the Green Sauce
1. Add all the ingredients to a food processor and pulse a few times until coarsely mixed. If you don’t have a food processor, you can finely chop the herbs, jalapeño and garlic and mix in a bowl or mix everything together using a mortar and pestle.
2. Taste and add more salt, acidity, herbs or oil if needed. 

1. Spread out a thick yogurt layer on each bread and sprinkle generously with za’atar.
2. Slice the tomatoes thinly and arrange them evenly over each bread.
3. Drizzle with the green sauce.
4. Cut into slices and dig in (white clothes not recommended).


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