No Count Garlic Flatbread

I’ve had a few goes at trying to make some sort of bread with oats but none of them have ever been edible:-)  However, I decided to give it one more try this week, as I really fancied some garlic bread to go with my soup, and I was pleasantly surprised with the outcome – adding the garlic has made all the difference. I will definitely be making this again, and hubby enjoyed it too, but it might not be to everyone’s taste.  If you try it, I’d love to hear what you think.

(The whole recipe works out at 10sp if tracking.)

Ingredients (serves 2 people):

  • 100g oats, blitzed in food processor (or you can use oatmeal)
  • 100g low fat natural yogurt (use 0% if tracking)
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp garlic puree or 2 garlic cloves, crushed (you can adjust this amount to taste)
  • 10g plain flour for rolling out the ‘dough’ (5g per person is free)
  • Frylight, or a similar alternative, for cooking

Method:

  1. In a bowl, mix the yogurt, salt and garlic together.
  2. Mix the oats with the baking powder before pouring into the yogurt mixture. Stir until it’s all mixed together and you can form this ‘dough’ into a ball using a spoon.
  3. Sprinkle the flour onto a pastry board and put the dough on it.

You now have two options:

  1. Using a knife, cut the dough into four pieces and roll each one out. You do need to make sure the rolling pin has flour on it as the dough can be very sticky.  Place the four pieces into a frying pan that has been sprayed with Frylight, and cook on both sides for a couple of minutes.  Once cooked, I cut two of the pieces into triangles purely for aesthetic purposes. J (See the first photo above.)
  2. Alternatively, you can split the ‘dough’ into about 10 pieces and roll each of them out into thin strips, in your hands. Place the strips into the frying pan and cook them on both sides for a couple of minutes.  As I turned them over, I did flatten them slightly with a spatula. (See the second photo above.)

I’m looking forward to trying these with the hummus and beetroot dips which can be found at: www.lovingnocount.com/bruschetta-and-dips/

NB: If you haven’t read the information about blitzed oats, please do so.  It’s on the FAQ page under the ‘No Count Explained’ section.

You can use 10g plain flour to help roll the dough out – this is the tricky bit so make sure you smother the rolling pin with it:-)

I have since made this ‘flatbread’ using oatmeal which is free on No Count and it’s just as good taste-wise.  The mixture is even stickier though but I’ve found that if you mix the ingredients together and leave it to stand for ten minutes, it is slightly easier to flatten into small pieces using your hands – no need for flour and rolling.

11 thoughts on “No Count Garlic Flatbread”

  1. I lived in Ireland and I have a fabulous recipe for oat bread I make most days 2 loaves
    One sweet with orange essence and one savoury with celery salt onion granules and chives & milled chia seeds 😊 delicious
    180 grams oats
    250 grams fat free yogurt
    1 beaten egg
    1 teaspoon of bread soda
    Pinch of salt
    Mix all together and put into 1lb loaf tin lined and bake for 40 mins then tip loaf out and put back in tin upside down for 10 mins

    1. In the sweet one I add dried cranberries or fresh blueberries and a little sweetener
      Lemon and poppyseed
      Date and walnut
      All delicious

    2. Hi Susan, I love to make your No Count Garlic Flat Bread, but on what heat setting are you baking the bread?? 200 or 180c??
      Kind regards, Anneke.

      1. Hi Anneke, thank you for your advice 👍🏻💕 You cook the garlic flatbread on 180C – it’s also possible to substitute the blitzed oats for oatmeal. (The mixture is even stickier to handle though.) Hope you enjoy it 💕 Helen xxxx

  2. This looks lovely Helen
    I would love to try it. I can’t see the SP equivalent for those who follow the flex plan? I love your recipes and it is so helpful that you usually give a SP equivalent. Thanks for all your recipes and tips, I love your site!
    Anne

    1. Morning Anne and thank you so much for your very kind words. Apologies for not putting on the sp value on but I thought it was rather high for anyone doing WW Flex and I’m sure there are lower alternatives out there. It would work out as 10sp for the whole amount so 5sp each if you share between two (and you don’t get an awful lot for that amount of points). I hope you enjoy it if you try it, and have a lovely day ahead, Helen xxxx

  3. I don’t know if it will help but a tip I learned when rolling gluten free stuff out is to roll it between two sheets of plastic (still use some flour to coat) but it helps it not all stick to the rolling pin.
    Will be giving this recipe a try. Thank you 🙂 x

    1. Hi Alexandra, and thank you for the tip! The mixture is very sticky and rolling it out is the hardest part – I’ll certainly be giving that a go next time! Hope you have a fab day! Helen xxxxxx

      1. Try rolling it out between 2 sheets of Baking paper. I do that when making Pizza flat bread and that really works well.

        Warm regards Anneke.

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