No Flour! No Egg! Oats Zucchini Flatbread You’ll Make Every Week

Instructions

1. Grate the zucchini into a bowl. Add the salt and spices immediately. Mix well and let it sit for a minute—the salt will draw out the juice needed to hydrate the oats.
2. Stir in the zero-fat Greek yogurt and the oat flour. Mix until a thick, cohesive batter forms.
3. Heat your stainless steel pan over medium heat and add the olive oil. Once shimmering, wet your hands with water, grab a portion of the sticky dough, and place it in the pan. Flatten with your damp palms and use a small spatula to smooth the edges into a round.
4. Cook for 2–3 minutes per side. Do not rush the first flip. Wait until the edges look crisp and the flatbread releases completely from the steel. Flip twice for extra crispiness.