Golden Oat & Onion Flatbread

Name: Golden Oat & Onion Flatbread
Yield: 4-6 flatbreads
Ingredients: 120 g rolled oats, blended to a coarse flour; 1 medium onion, finely grated or chopped; 1 egg; 60–90 g plain yoghurt or kefir; 1 tbsp olive oil; 1/2 tsp baking powder; 1/2 tsp salt; Black pepper; Optional: garlic, thyme, parsley, cumin, smoked paprika or crumbled feta

25 August 2026 1 min

Golden oat and onion flatbreads stacked on a plate with herbs

Quick pan-cooked oat and onion flatbreads with yoghurt, egg and herbs — soft inside, golden at the edges and perfect for soups or dips.

This is the kind of recipe that belongs in a working pantry: oats, one onion, an egg and yoghurt become warm flatbreads in minutes. They sit somewhere between a savoury oatcake and a soft pan bread. Sautéing the onion first gives a sweeter flavour, while using it raw keeps the recipe faster and sharper.

Recipe card

How to Make It

4-6 flatbreads 25 minutes

Ingredients

120 g rolled oats, blended to a coarse flour
1 medium onion, finely grated or chopped
1 egg
60–90 g plain yoghurt or kefir
1 tbsp olive oil
1/2 tsp baking powder
1/2 tsp salt
Black pepper
Optional: garlic, thyme, parsley, cumin, smoked paprika or crumbled feta

Method

1For sweeter flavour, sauté the onion in a little of the oil until soft and cool slightly. Raw grated onion also works.
2Mix oat flour, baking powder, salt and pepper.
3Add onion, egg, yoghurt and remaining oil. Rest 10 minutes so the oats hydrate.
4The mixture should be spoonable but hold shape. Add a little yoghurt if too dry or more oat flour if too loose.
5Cook small rounds in a lightly greased frying pan over medium heat for 3–4 minutes per side until browned and cooked through.