These quick and easy flatbreads (or pizza bases!) need just TWO ingredients and no yeast- Just blended oats! Made with no flour, they are versatile, chewy and durable, and are naturally gluten free, vegan, dairy free and wheat free! There is also a paleo version too!
Guess what time it is? It’s time for Natalie to take center stage and share a delicious recipe! She’s taken a slightly different direction this month- Previously, she’d shared this rocky road inspired ice cream, this cookie inspired ice cream, and a cinnamon roll in smoothie form. Today, she’s embracing her savory roots (WHAAAAAT? No banana?!) and sharing a fool-proof DELICIOUS and versatile flatbread recipe!
I can make banana ice cream with my eyes closed, but I’m not sure I could make a curry from scratch even with a recipe right in front of me. I can tell if a cake is done by smell, but I burn kale chips nearly every time I make them. I’ve heard people say that baking is harder than cooking because it requires more precision. I don’t understand those people. Sure baking requires measuring spoons and leavening agents, but you get to skip over the really tricky stuff like pairing spices and reducing sauces and whatever the heck braising is. Bottom line: savory cooking is not my forte. And that’s putting it gently.
I can tell if a cake is done by smell, but I burn kale chips nearly every time I make them. I’ve heard people say that baking is harder than cooking because it requires more precision. I don’t understand those people. Sure baking requires measuring spoons and leavening agents, but you get to skip over the really tricky stuff like pairing spices and reducing sauces and whatever the heck braising is. Bottom line: savory cooking is not my forte.
Bottom line: savory cooking is not my forte.
And that’s putting it gently.
But every once in awhile with a lot of luck on my side, I manage to pull off something not sweet. Especially when it’s ridiculously simple. And fast. And teeters on the line between baking and cooking. Fortunately, this Easy 2 Ingredient Flatbread is all of those things!
There are 2 kinds of flatbread: the kind you roll and the kind you pour. Actually, that’s a lie. There are more than two because there is also the kind you buy already made. But just stick with me on this oversimplified flatbread logic, okay?
The tricky part about roll-out flatbread is making a dough that is dry/firm enough to be rolled, but not so dry that it turns into a parched flatbread desert (I just spelled that dessert on accident…all this savory talk is clearly messing with me!) after cooking. This is extra tricky when you are working with gluten-free flours.
But pour-out flatbread is a game changer, because you are working with a batter, not a dough. That means more moisture and less time spent kneading and rolling and praying it makes it to the pan in one piece. Think: pancake technique, but less fluff more flat.
This recipe uses rolled oats ground up, which is one of my favorite flour-like substitute for using on its own because it has natural, sticky, non-gluten binding power to it. So after baking the flatbread has great texture. That oat stickiness also means that the batter will thicken the longer it sits, so mix and cook immediately. Or if it does get too thick to pour, add more milk before cooking.
I really like this 2 ingredient flourless flatbread for dipping, without the herbs for making open faced PB&Js (sounds weird, but good), or for cutting into triangles and toasting in the oven for crispy “chips”. You can add in any herbs or spices or seasonings you like. I went with salt, rosemary, thyme, and nutritional yeast—very good combo.
You better believe there was a large small part of me that considered skipping the herbs, tossing some cinnamon and coconut sugar into the mix, and taking this flatbread straight back to the sweet filled recipe land I come from. But I stuck it out savory style until the end to break the multi-week sweet recipe only streak I’ve been on.
Now excuse me while I go make a large bowl of ice cream.
Editor’s note- I love making these with cinnamon, raisins, and coconut palm sugar for a cinnamon/raisin style twist or as Natalie has done, with rosemary and sea salt. If you choose to use them as pizza bases, be sure to cook them completely and allow them to cool. Do not go too heavy on the toppings, unless you make your flatbreads thicker than normal. When I did this, it fell apart.
If you don’t have any milk/non-dairy milk, feel free to use water- Although you will definitely need to add a pinch of sea salt/herbs.
PALEO FRIENDS- Enjoy a THREE Ingredient version of this recipe in either FLATBREAD Form or in a PIZZA BASE form.
Make these healthy two ingredient flourless flatbreads and never buy a loaf (or…flat loaf) of bread again!
- 1/2 cup + 1 T gluten free rolled oats
- 1/4-1/3 cup milk of choice
- pinch sea salt
- Herbs etc, as desired (optional)
- Blend your rolled oats until a fine powder remains.
- In a mixing bowl, combine the flour and non-dairy milk. Stir to combine.
- Add the salt and any optional extra seasonings. Mix.
- Spray/coat a skillet with coconut oil.
- Before turning the heat on, pour the batter into the pan. Using the back of a spoon or a spatula, spread into a thin circle (6-8” diameter).
- Turn on the heat to medium-high.
- Cook for 2-3 minutes or until you can see dry patches on the top surface.
- Flip. Cook for another 2-3 minutes on the second side.
- Remove from the pan. Let it cool briefly before eating.
- For chips: Cut into triangles. Bake for 10-15 mins at 425F.
- Please see above for paleo options.
This cheesy vegan pesto would make the perfect pizza sauce.
A dash of this silky caramel sauce would cure any sweet tooth!
Enjoy a Fall inspired flatbread with this extra sweet applesauce.
What do you usually top your bread/toast with?
Sweet style breads or savory style breads?
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