Honey and Oat Flatbread

Instructions

1. 1

   Combine warm water, honey, and instant yeast in a large bowl and let sit for 5 minutes until foamy.

   Tip: This bloom ensures your yeast is active and will help the dough rise properly.

2. 2

   Stir in olive oil, then gradually add whole wheat flour and salt, mixing until a shaggy dough forms.

3. 3

   Add rolled oats to the dough and knead for 8-10 minutes by hand or in a stand mixer until smooth and elastic.

   Tip: The dough should feel slightly sticky but hold its shape; add a little more water or flour as needed.

4. 4

   Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour until roughly doubled in size.

5. 5

   Divide the dough into 4 equal portions and shape each into a ball, then gently press and stretch into flat oval or rectangular shapes about 8mm thick.

   Tip: Use your fingertips rather than a rolling pin to maintain an airy texture.

6. 6

   Place flatbreads on a preheated baking tray lined with baking paper, brush the tops with a little honey, and sprinkle sesame and flax seeds evenly across each.

7. 7

   Bake at 200°C for 20-25 minutes until golden brown and crispy at the edges.

   Tip: The flatbreads should sound hollow when tapped on the bottom.

8. 8

   Remove from the oven and brush lightly with honey while still warm, then cool on a wire rack for 5 minutes before serving.

   Tip: This extra honey brushing adds shine and enhances the subtle sweetness.