I keep experimenting with no-knead bread doughs, each week using different flour mixes and adding seeds/nuts/dried fruits to the mix. A few weeks ago I baked up a kinda flat but DELICIOUS loaf of bread made using a mix of wholemeal flour, oat flour, sunflower seeds and flax seeds. I saved some of the dough in the fridge, as I usually do, and made a little flatbread out of it to have with my breakfast and loved it even more in that form. Soooo here’s the recipe!
- 1/2 tsp instant active dried yeast
- 275 g (1 cup + 2 tbsp) lukewarm water (see notes)
- 180 g (1 1/2 cups) wholemeal bread flour
- 120 g (1 1/4 cups) oat flour (made by pulsing oats in a blender until fine)
- 75 g (3/4 cup) old fashioned oats
- 60 g sunflower seeds
- 3 tbsp flax seeds
- 1 tsp salt
- Dissolve the yeast in the water in a large bowl and set aside for a few minutes until slightly frothy.
- Add the rest of the ingredients to the bowl (I just place the bowl directly onto the scales and weigh as I add). Mix everything into a rough mass of dough. Cover with clingfilm or a kitchen towel secured over the bowl with a rubber band.
- Leave somewhere non-drafty for at least 12 hours or up to 18 hours then punch it down (after this time, the dough can be refrigerated for up to a week).
- Take a hunk of dough, roughly the size of 2 golf balls, and pat/roll it out into a little circle slightly bigger than the size of your palm, using flour as needed.
- Place a frying pan over the highest heat and let it get super hot then place your shaped flat bread into it. Leave to cook until the underside becomes slightly speckled with char and then flip and cook on the other side. Wrap in a clean kitchen towel as you cook the rest of the flatbreads.
- Serve warm!
- Extras can be kept in the fridge in a sandwich bag for a few days - best eaten warmed up in the microwave or oven.
*I just weigh my water straight into the bowl as 1g = 1ml
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!
7 thoughts on “Instarecipe! Sunflower, Flax & Oat Flatbreads”
That looks so great! I’m making a huge omelet tomorrow: might have to make these to complement the eggs.
Never thought about making my own flat breads before, it has never occurred to me as a healthier alternative, but these look very simple and interesting to make! Thanks for sharing! L x
I love your instarecipes! Short, sweet, to the point, and always delicious looking! I’ve been reall enjoying all of your healthy inspiration lately! Thanks for sharing, Izy!
This looks amazing! I love avo and egg on anything! The flatbread looks absolutely incredible!
This sounds amazing! Lovely picture too!
I find myself coming back to your site ever so often. Your posts are always inspiring when it comes to healthy, but also delicious food.
You’re one talented little cookie and I not only love you’re recipes, but also your writing.
I’m experimenting myself with whole grain flat breads for a while now and my favourite combination is wholegrain spelt and oatmeal flour, spiced with ground coriander seeds and a little bit of tumeric for a bit of sunshine. I’m really intrigued by this recipe and wanted to try it for a while now, but I have a question: By “mixing the ingredients”, do you mean putting them in a blender, or just mix them together by hand? I’m asking because in a lot of eggless recipes ground flax seeds are yoused. Thanks for the recipe!
Greets from Heidelberg Germany, Silvia
Thanks, Silvia! For this recipe I literally just mean stir everything together in a bowl – you don’t need a blender 🙂 x
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