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For the dough

1  cup Quaker® quick cooking oats (80 gm), grounded
1½ cup whole wheat flour (188 gm), you may need extra 1-2 Tbsps
1 tsp fennel seeds
1 tsp Nigella Seeds
1 tsp bread spices (optional)
½ tsp salt
1 egg
½ cup warm water + 2 Tbsps extra (or yogurt)
3 Tbsps olive oil (or ghee)
1 tsp instant yeast
1 Tbsp honey

For the topping (optional)

1 Tbsp milk
Sumac - Sesame -Nigella - Thyme
 

Cooking Instructions


1. For the dough: Add all ingredients inside a food blender and mix for 5-6 minutes  on medium speed or until you get a nice soft mixture. Lightly brush the dough with oil and cover with plastic wrap. Leave to rest in a warm place for 1 hour or until the dough doubles in size.
2. Cover the bottom of a large baking pan with parchment paper.
3. Divide the dough into 10 balls (around 50-52 gm each) then flatten each ball into a 3 to 3½  inch circle. Arrange the circles into the prepared baking pan.
4. Use a fork to draw lines on the dough circles (brush with milk only if using the toppings to decorate). Cover the tray with a kitchen towel and leave to rest for 20- 25 minutes.
5. Preheat oven to 250 C -482 F.
6. Bake for 7-9 minutes or until the mixture turns golden, Remove from oven and cover immediately with a kitchen towel to keep the bread soft until serving.
7. Serve with Foul, hommus or cheese.

*all doughs made of oats will look too soft at the beginning of mixing.