Oats & Yogurt Flatbread with Green Sauce and Tomatoes
This is a soft, quick flatbread made with oats and Greek yogurt, no yeast required. It’s topped (or served alongside) with a zesty green herb sauce and juicy tomatoes — making it a perfect snack, light meal, or appetizer.
⏱️ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
For the Oats & Yogurt Flatbread
1 cup rolled oats (blended into oat flour)
½ cup whole wheat flour (or all-purpose flour)
1 tsp baking powder
½ tsp salt
1 cup Greek yogurt (plain, unsweetened)
1 tbsp olive oil (for cooking)
For the Green Sauce
1 cup fresh parsley (or cilantro/basil, or a mix)
1 garlic clove
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp Greek yogurt (for creaminess, optional)
Salt & pepper, to taste
For Topping
1 cup cherry tomatoes, halved (or regular tomato slices)
Pinch of sea salt
Extra olive oil drizzle
Instructions
Step 1: Make the Flatbread Dough
1. Blend rolled oats into fine oat flour.
2. In a bowl, mix oat flour, wheat flour, baking powder, and salt.
3. Stir in Greek yogurt until a soft dough forms.
4. Divide into 6 balls, roll out each into ~6-inch rounds.
Step 2: Cook the Flatbreads
1. Heat a nonstick skillet or griddle over medium heat.
2. Brush lightly with olive oil.
3. Cook each flatbread 2–3 minutes per side until golden spots appear. Keep warm in a towel.
Step 3: Make the Green Sauce
1. Blend parsley, garlic, olive oil, lemon juice, yogurt (if using), salt, and pepper until smooth.
2. Adjust thickness with a splash of water if needed.
Step 4: Assemble
1. Spread green sauce over warm flatbreads.
2. Top with sliced/halved tomatoes.
3. Sprinkle with a pinch of sea salt and drizzle with olive oil.
Notes & Tips
You can grill the flatbreads for a smoky flavor.
Add toppings like crumbled feta, olives, or cucumbers for more Mediterranean flair.
If you want it spicier, blend a small chili into the green sauce.
Make it gluten-free: swap the wheat flour for more oat flour + 1 tbsp cornstarch.
❓ frequently asked questions FAQ
Q: Can I store these flatbreads?
Yes, refrigerate cooked flatbreads for 2–3 days or freeze up to 1 month. Reheat in a skillet.
Q: Can I make the dough ahead?
Yes, keep covered in the fridge for up to 24 hours.
Q: Can I use store-bought green sauce?
Yes, pesto or chimichurri works well if you’re short on time.
Nutrition information
Calories: ~165
Protein: 6g
Carbs: 23g
Fat: 5g
Fiber: 3g
Sodium: ~210mg