• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • No Count Explained
    • No Count Essentials
    • Additions to the No Count List
    • Useful Ingredients – Where to Buy?
    • Tips for when you’re feeling hungry…
    • Frequently Asked Questions (FAQ)
  • Recipes
    • Vegan/Vegetarian
      • Vegan Breakfasts
      • Vegetarian Lunches
      • Vegetarian Dinners
      • Vegetarian Desserts
    • Breakfast
    • Lunch
    • Dinner
      • Chicken Dishes
      • Beef Dishes
      • Pork Dishes
      • Fish Dishes
      • Sausage Dishes
      • Slow Cooker Recipes
    • Spicentice
    • Dessert
  • Categories
    • Breakfast
    • Dessert
    • Dinner
    • Lunch
    • Vegan Dinner
    • Uncategorized
    • Weekly Blog
You are here: Home / Lunch / No Count Garlic Flatbread

No Count Garlic Flatbread

March 27, 2018 by admin 11 Comments

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: 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.

Related posts:

No Count Frozen Cheesecake
No Count Pizza
Jam Tarts
Teriyaki Chicken

Filed Under: Lunch Tagged With: garlic flatbread, No Count, no count lunch

« No Count Festive Roast Salmon
Red Velvet Brownies »

Comments

  1. Alexandra Faller

    March 27, 2018 at 10:34 am

    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

    Reply
  2. Anne Austin

    March 27, 2018 at 10:46 am

    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

    Reply
  3. Susan Duffy

    March 27, 2018 at 11:18 am

    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

    Reply
  4. Susan Duffy

    March 27, 2018 at 11:20 am

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

    Reply
  5. hhay50

    March 27, 2018 at 11:30 am

    Hi Susan, thanks for sharing – they all sound delicious.Hope you have a lovely day, Helen xxxxx

    Reply
  6. hhay50

    March 27, 2018 at 11:31 am

    Hi Susan, that sounds amazing!I’ll definitely be giving it a go – thank you!Helen xxxx

    Reply
  7. hhay50

    March 27, 2018 at 11:34 am

    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

    Reply
  8. hhay50

    March 27, 2018 at 11:38 am

    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

    Reply
  9. Anneke van Wyk

    April 8, 2018 at 11:55 pm

    Hi Susan, I love to make yourNo Count Garlic Flat Bread, but on what heat setting are you baking the bread?? 200 or 180c??
    Kind regards, Anneke.

    Reply
  10. Anneke van Wyk

    April 8, 2018 at 11:59 pm

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

    Warm regardsAnneke.

    Reply
  11. hhay50

    April 9, 2018 at 12:20 am

    Hi Anneke, thank you for your advice

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Recipes

  • Chocolate Profiteroles
    It’s a while since I’ve made any new …
  • No Count Banana Split
    I’ve just been pottering in the kitchen and …
  • Tomato and Bacon Pasta
    Hi everyone! I made this on Monday – adapting a …
  • Blueberry Yogurt Cake
    I’ve adapted the recipe from the new WW Bakes book to …
  • Lemon and Poppy Seed Muffins
    These muffins are so quick and easy to bake and make a …

Popular Recipes

  • Crispy Chilli Beef Many thanks to Mands (@mands5781) for this del...
  • Sausage and Bean Casserole This is another recipe that's very easy to mak...
  • Crispy Sea Bass and Potatoes with Mediterranean Vegetables A big thank you to Mands (@mands5781) for letting me pu...
  • Cheese Scones I’ve been meaning to make these for a while and I’m so...
  • Chocolate Orange Sponge Pudding This pudding is absolutely divine and at just 1 point e...
  • Apple Crumble Cheesecake This dessert combines two of my favourites which makes...
  • No Count Fishcakes A very tasty dinner that does take a little bit longer...
  • Raspberry and Almond Brownies When I started following No Count, I never dre...
  • Jam Tarts I decided to have a go at making these but wanted to m...
  • Banana Sponge Pudding A variation on last week’s chocolate pudding, alt...

Recent Comments

  • Andria on Orange and Lemon Muffins
  • Anonymous on Slow-cooked Bolognese
  • Denise Copley on Slow-cooked Bolognese
  • Anonymous on Breakfast
  • Karen Senior on Breakfast

Tags

Afternoon Tea apple pie Blondies Blueberry cake bns soup brownies Carrotinies Cheesecake chocolate mousse Chocolate profiteroles cream cups Egg Custard Tart Falafel Salad fruit and nut pudding garlic flatbread gateau ginger biscuits gingerbread Lemon and Poppyseed Muffins No Count No Count baking No Count Banana Split No Count Brownies No count dessert No Count Dinner no count fritters no count lunch no count oat biscuits no count pasta no count pesto pasta salad No Count pizza No Count sausage casserole no count soup no count tomato soup pizza pumpkin rice pudding souffle spicy jacket potato sponge pudding sweetpotatosoup tater tots Tomato soup weight watcher bakes Weight Watchers

Copyright © 2021 loving no count on the Foodie Pro Theme