Easy Recipes
Healthy Oats and Yogurt Flatbread
Ingredients
Method
Preparation
- In a large mixing bowl, combine the rolled oats, baking powder, salt, and dried garlic. Stir until well mixed.
- Add in the water gradually, mixing to create a batter. Incorporate the melted butter and yogurt until the mixture is smooth and homogenous.
- Let the batter rest for 10 minutes before cooking to enhance the texture.
Cooking
- Heat a skillet over medium heat and lightly grease it with vegetable oil.
- Pour a portion of the oat and yogurt mixture into the pan, about 1/4 to 1/3 cup per flatbread. Use the back of a spoon to spread it into a circle, about 1/4 inch thick.
- Cook for 2-3 minutes, or until the edges start to dry and the bottom turns golden brown. Flip and cook the other side for another 2-3 minutes.
- Repeat the process until you have cooked all the flatbreads, adding more oil to the skillet as needed.
Filling and Serving
- For the filling, mix the drained tuna, beaten eggs, grated cheese, and sour cream (or yogurt/mayonnaise) in a bowl until well combined.
- Once the flatbreads are ready, place a generous amount of the filling inside each flatbread and fold it over. Serve warm.
Notes
Leftovers keep well and make for an excellent snack or sandwich alternative. Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to avoid sticking. Reheat flatbreads in a skillet over medium heat for 1-2 minutes on each side until warmed through.