Oats Flatbread 4 ways

Oats and more oats! It’s s a superfood laden with good fats that help control weight, keeps you full and gives energy. There are a lot of oats recipes out there from smoothie bowls, oats cookies to overnight oats jar but this one gives an Indian tadka to oats with; both in terms of flavours and variety.


  • 2 Cups Oats Flour (you can use processed oats and churn them in a blender)
  • 1/2 Cup Yoghurt (or till the flour binds)
  • Salt to Taste
  • For Paratha
  • Mash Potatoes and add cumin powder, salt, green chillies and coriander. Blend it all.
  • For Masala Oats
  • Mix paprika, cumin seeds, garam masala and turmeric into the oats flour.
  • For Artisanal Oats
  • Black sesame seeds, coriander, tomatoes and curry leaves.
  • For Jaggery Oats
  • Jaggery Powder and 1 tablespoon ghee.


Prep: 25 minutes
Cooking: 15 minutes

  1. Mix oats flour, yoghurt, salt and oil if needed and make a dough (note that the oats flour tends to be sticky hence use the yoghurt sparingly).
  2. Rest the dough for 10 minutes. Roll and knead with hands and make dough balls.
  3. Separate the balls and use it to make parathas, stuff the mashed potato mixture into the dough and roll into a flatbread.
  4. Repeat the process for masala flatbread and roll the dough with spices.
  5. For artisanal flatbread, roll the dough into a flatbread and lightly press the seeds, tomato, coriander and curry leaves into the bread. Transfer into a hot iron skillet and let cook on the other side. Once it browns, turn over gently and let it cook evenly.
  6. For jaggery oats, roll jaggery powder and ghee onto the dough. Cook on an iron skillet till it browns.