Just 2 Ingredients Oats and Spinach Flatbread & Stuffed Buns

Instructions

1. Blend 3 cups of oats into a fine flour using a blender or food processor.
2. Blend 150g of fresh spinach and strain it to extract the juice. Reserve the spinach pulp for later use as a filling.
3. In a large bowl, combine the oat flour with the spinach juice. Gradually add approximately 1.5 cups of additional liquid (plain water), adjusting the quantity as needed, to form a soft and pliable dough.
4. Divide the dough into desired portions. For plain flatbreads, roll out thin discs. For stuffed buns, take a portion of dough, flatten it, place some of the reserved spinach pulp (and optional salt) in the center, and carefully seal the edges to form a bun.
5. Heat a pan or griddle over medium heat. Lightly grease the surface with olive oil.
6. Cook the flatbreads and stuffed buns on the heated pan until they are golden brown and cooked through on both sides. Add more olive oil as needed to prevent sticking and ensure even cooking.
7. To prepare the optional dip, combine 1 cup of yogurt, 3 chopped small cucumbers, and salt, black pepper, and chili flakes to taste in a bowl. Mix well.