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Oat Flatbread - 1 Ingredient

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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 5
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats zobene pahuljice
  • 3 cups water
  • Optional: pinch of salt spices (for savory), or sweetener (for sweet version)

Equipment

  • Blender
  • pan

Method
 

  1. Add the oats and water to a blender. Blend until you get a completely smooth batter with no lumps.
  2. Let the batter rest for a few minutes. The oats will absorb excess water and thicken. If it becomes too thick, add a splash of water and stir.
  3. Heat a good non-stick (teflon) pan well over medium heat — do not add any oil.
  4. Pour the batter with a ladle onto the hot pan in your desired size. Keep the flatbreads relatively thin so the center cooks properly.
  5. Reduce heat slightly. Flip the lepinja every 10 seconds for even cooking.
  6. Cook for 5–10 minutes total (depending on thickness), flipping often, until the surface looks dry and the center is fully cooked.
  7. Remove from the pan. While still warm, cut the flatbread with scissors. If the inside is not dry enough, cut it open to create a pocket, then return briefly to the pan to dry it out a bit more.
  8. Fill with sweet or savory fillings of your choice and enjoy!

Notes

  • Use rolled oats (not instant) for the best texture.
  • Blend until completely smooth — this is important for a flexible flatbread.
  • The batter thickens as it rests. Adjust consistency with a little water if needed.
  • Always use a good non-stick pan and cook without oil.
  • Flip every 10 seconds while cooking so the lepinja cooks evenly and the center dries properly.
  • Best served warm. They are softest right after cooking.