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Sunflower, Flax & Oat Flatbreads (No-Knead)

Servings 8 -12 flatbreads
Author Izy


  • 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