Oat & Herb Griddle Flatbreads

Name: Oat & Herb Griddle Flatbreads
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 8 flatbreads
Ingredients: 1½ cups oat flour (or rolled oats blended fine) (150 g); 1 cup whole wheat flour, plus more for rolling (120 g); 1 tsp baking powder; ¾ tsp kosher salt; 1 tbsp chopped fresh thyme or rosemary; 3 tbsp olive oil; ¾ cup warm water (180 g)

The Road Bread

Oat and whole-wheat flatbreads with thyme, cooked on a dry griddle in a couple of minutes a side. They are the bread for dipping in pottage and the one that travels in a pocket.

Card-safeOne-handMake-aheadVegetarianVegan

Prep15 min

Cook20 min

Rest/rise10 min

Yield8 flatbreads

At the table: Room temperature all session, under a towel.

Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.

Crafting formula

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Prestige ranks

As written: griddle flatbreads.
Brush them with herb oil and blister them over a gas flame or under the broiler for char.
Grind your own oat flour, and sour the dough overnight with a spoon of yogurt for a tangier bread.
Cut into wedges and stack on a board with soft cheese, honey and sliced apples as the opening course of a feast.

Cooking at Hearth. The dish as written. Simple, honest, done well.

Stock your pantry to see what you are missing.

Hero sheet

Why nowOatcakes were the travelling bread of the north. These need no yeast and no rising, and they come out soft enough to fold.

Oat & Herb Griddle Flatbreads — Illustration generated with AI, not a photo of this recipe.

Ingredients

Party size

One batch: 8 flatbreads.

1½ cups oat flour (or rolled oats blended fine) (150 g)
1 cup whole wheat flour, plus more for rolling (120 g)
1 tsp baking powder
¾ tsp kosher salt
1 tbsp chopped fresh thyme or rosemary
3 tbsp olive oil
¾ cup warm water (180 g)

Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.

Method

Stir together the oat flour, whole wheat flour, baking powder, salt and thyme in a bowl.
Add the oil and water and stir to a soft dough. Knead in the bowl for 1 minute, then cover and rest 10 minutes.
Look forSoft and a little tacky, not sticky.
Divide into 8 pieces and roll or pat each to about ⅛ inch thick on a floured counter.
Heat a dry cast-iron skillet over medium heat. Cook the flatbreads one or two at a time, 2 to 3 minutes a side. Stack them under a towel as they cook.
Look forBrown spots on both sides and puffed in places.

Make ahead

Keep in a bag at room temperature up to 2 days, or freeze up to 1 month. Rewarm in a dry pan.

Holding

Room temperature all session, under a towel.

Allergens

Contains wheat, check oats are labeled gluten-free if needed. Always check labels on packaged ingredients.

Notes

Baking powder is a modern shortcut. The old oatcakes were flat and crisp; this version stays soft and foldable.

Tavern Night

This dish's twist table (d6)

1–2	The classic stands. No twist. Cook it as written.
3	Herb swap. Caraway or fennel seeds in the dough
4	Acid strike. Serve with a dish of soft cheese and a drizzle of honey
5	Plating challenge. Cut into wedges and stack on a board
6	Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies.

Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.