Inspired by roti, an unleavened Indian flatbread usually made with 100 percent whole wheat flour, this flatbread includes oat flour, giving it a slightly sweet flavor. Serve it as you would flour tortillas or pita.
Whole-Wheat and Oat Flatbread
1 cup whole-wheat flour, plus more as needed
3/4 cup oat flour (see note)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon olive oil, plus more for oiling griddle
2/3 to 1 cup water
In a medium bowl, stir together the wheat flour, oat flour, spices, salt and oil. Add 2/3 cup of the water and stir with a spoon, and then mix with your hands until the mixture forms a ball of dough, adding water, a tablespoon at a time, if necessary. Let dough rest for 10 minutes.
Slice the dough into 6 equal pieces. Shape each piece into a ball, then roll each ball into a 6- to 7-inch circle on a floured board.
Heat a lightly oiled griddle or large skillet over medium-high heat. When griddle is hot, add one circle of dough and cook 20 to 30 seconds on each side, or until bread is puffy in a few places and lightly browned. Repeat with remaining dough.
Makes 6 flatbreads.
Note: To make oat flour, whirl 1 cup rolled oats in a blender or food processor until reduced to a powder.
Recipe adapted from Oatrageous Oatmeals by Kathy Hester
Food on 10/05/2016