High-Protein, Zero-Waste Flatbread in Just 2 Ingredients!

Instructions

1. Prep the Flour & Juice
   Blend the sprouted oats until fine. Sift it, but keep the coarse bits—you might need this later. Blend the beetroot with water and strain; keep the juice for the dough and the pulp for your dip.
2. Knead & Rest
   Mix the juice, salt, and olive oil into the flour. If the dough is tacky, knead in those reserved coarse bits until smooth. Cover and let it rest for 5 minutes (perfect time to mix your beet-pulp dip!).
3. The Roll-and-Cook Workflow
   Divide the dough into 10 balls. To save time, use the "Pro-Multitasking" method:
   Roll out your first flatbread ball.
   Place it on the hot, dry pan.
   While the first side is cooking for 30 seconds, start rolling out the next ball.
   Flip the flatbread on the pan, continue rolling, and repeat.
   Note: If you are a beginner, you can roll all 10 first and keep them covered with a muslin cloth so they don't dry out then cook them together to avoid burning!
4. The 3-Step Flip Technique
   To keep them soft, follow this specific timing:
   First side: 30 seconds.
   Flip: 40 seconds on the second side.
   Flip again: Press down gently with a spatula for another 20–30 seconds.
5. The Finish
   Stack the cooked flatbreads in a clean kitchen towel to trap the steam. You can apply a little butter for an even softer texture.