This flatbread is best when eaten piping hot and dripping with butter.

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You will need:

 

2 cups whole milk (lukewarm)

1 bag of active dry yeast

1⁄4 cup olive oil

3 tablespoons honey

1 1⁄2 teaspoons salt

3 1⁄2 cups plain flour

1 cup oats

1⁄4 cup seeds and/or nuts

  1. crumble fresh yeast into the lukewarm milk. If you’re using dry yeast, combine it with a bit of flour before stirring it into the milk.
  2. add the oil, honey, and salt, and stir with a wooden fork until smooth.
  3. add the flour and oats.
  4. cover an oven tray with a piece of parchment paper.
  5. Flour your hands and lightly pat the dough evenly into the pan.
  6. Sprinkle seeds on top and gently press them into the dough.
  7. use a sharp knife to score the dough into around 24 square pieces.
  8. cover the dough with a kitchen cloth and let it rise for around half an hour in a warm place.
  9. Preheat the oven to 400°F.
  10. Prick the surface of the dough with a fork.
  11. Bake the bread on the middle rack of the oven for 15–20 minutes.
  12. Serve fresh out of the oven with butter.

TIP:

Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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