Oat and Caraway Flatbread with Avocado

This simple oat flatbread recipe makes a great base for an abundant brunch or snack during the day. By using only oat flour and coconut yogurt, seasoned with salt, this foolproof recipe cooks quickly and saves you from running out to the bakery to get bread. I topped it with mashed avocado, and all the goodies I prep and store in the fridge: marinated zucchini, fermented cauliflower, and some sprouts.  I roasted pumpkin with cinnamon the previous night and to my surprise, it fits perfectly! Feel free to create your seasonal version! Check out the bottom of the page, where you will always find my Delicious notes – tips, and substitute ideas for you to feel flexible and confident in the kitchen!



total prep & cooking 20 min + time for the dough to rest overnight
makes 4 large or 8 small flatbreads

All you need

For the dough
2 cups (220g) oat flour (or finely ground oat flakes)
1 cup (50g) yogurt, I prefer coconut yogurt
1 tsp caraway seeds, optional
1/2 tsp baking powder
1/2 tsp sea or Himalayan salt

For the avocado dip
1-2 avocados, ripe
freshly ground pepper
a pinch of salt
a squeeze of lemon


How to make

In a large bowl combine the oat flour, baking powder, salt, and half of the caraway seeds. Next, add in the yogurt and mix by hand until the yogurt brings the dough together. Taste the dough and if necessary add extra salt according to your taste. Salt is very important to the texture, taste, and performance of the dough.

Form a smooth ball. Cover it, zip lock it in a bag or wrap around and store it overnight or for at least 1 hour. Allowing the dough to rest benefits the final result.

The best is to prepare the flatbreads right before serving or at least 2-3 hours in advance.

Heat a large cast-iron skillet over medium heat. The reason why I prefer a cast-iron skillet is that it holds and distributes heat so well without the need to control the heat whether it’s too high or low.

Take the dough out of the fridge and place it on a floured surface. Using a knife divide the dough into 4-8  slices depending on how large you want the oat flatbreads. Roll each piece flat with a thickness of 5mm. Sprinkle the rest of the caraway seeds and roll again.

Cook a few flatbreads at a time for 4-6 minutes on the first side and half the time after turning them.  I recommend staying close while cooking to avoid burned flatbreads. Adjust cooking time according to your pan and stove heat.

You can store the Oat Flatbreads wrapped in a linen towel or in an airtight container for up to 1-2 days, or maybe longer…

Top with your favorite dip, veggies, sprouts, and season well for a soul-nourishing experience.


Sprinkle some magic – the toppings

radish sprouts or any sprouts you prefer
fermented cauliflower florets
roasted butternut squash
marinated zucchini
sauteed mushrooms
cabbage slaw


Delicious Notes:

Flour: feel free to use any flour, I really love oat flour for its aroma, rich flavor, and delicate fine texture, you know you can make your own oat flour by simply blending oat flakes, right? Or you can replace the oat flour with a blend of all-purpose flour, whole wheat, chickpea, or other gluten-free flours.

Spices: I love caraway (aka Mediterranean fennel seeds) it simply brings up childhood memories. But you can add any spice you like, here are my second best options: cummin and za’atar. Seeds and nuts most probably will burn quickly, therefore I would avoid.

Size: could be made in 4 large, 6 medium, or 8 mini flatbreads. If you are a fan of a crispier flatbread version, place the ready flatbreads in the cooling pan to “dry” a bit. In this case, you could store them for longer.



The kitten is taking a nap 😉

I can’t wait to see your creations and inspirations.
Tag me on Instagram when you make it so I can celebrate with you!

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