As I mentioned in an earlier baking post, I'm not making a lot of baking posts because all my bread is basically the same with very small variations.

Now I've started to do something different. Small flat bread with a lot of oats in them. And oats are good for you, so these are almost like a health bread! And now I can finally post some bread again. Hooray!

You'll need to have an active sourdough for this.

The ingredients are listed below:

• 200 grams of oats.. oatmeal.. flakes? Not sure. But oats.
• 400 grams of boiling water

Then

• 300 grams of wheat
• 200 grams of water

And

• 150 grams of active sourdough
• 15 grams of oil
• 10 grams of salt

This takes approx. 7 hours from start to end, if you have active sourdough ready, so you can eat them the same day as you've started it. Pretty rare for a sourdough bread.

So let's start with oats. Add all the oats in a bowl which can withstand boiling water. Don't use a flibby flabby plastic bowl so it won't melt, so ceramic or metal bowl is the best one to use.

Add the boiling water and mix it well. Leave it to be for 30 minutes to 1 hour and continue to the next step. Remember, don't keep on boiling the oats, just add the boiling water and let it cool down!

While the oats are getting prepared, mix the wheat flour to water. Mix them well and leave them to autolysis. Cover it up for 30 minutes to 1 hour, just like the oats.

30 minutes to 1 hour passes.

Now mix ALL the ingredients together. This means autolysis-dough, oats, sourdough, oil and the salt. Everything in a single bowl.

See my damn good looking shirt and all the amazing bread stored under it?

Well this is the phase where you mix everything together by SQUEEZING the dough. In this dough, you can just squeeze everything together again and again until everything is mixed together. Squeeze like it's the buttocks of your true love.

After you've squeezed it enough, leave it to rise for 4-6 hours. The time needed depends on the temperature, your sourdough and your general attitude in life. Time is irrelevant, only bread matters.

The dough has risen to amazing sizes and now we can start to turn the dough into nice small breadies... breadlets? Flat-bread?

Roll up the dough into a roll so you can cut it into approximately similar sized pieces.

Cut the dough into many, many pieces. Usually I'm making 16-18 of them.

What you'll need to do is to just push the dough pieces at your baking table and make them flat. Or you can choose whichever style you want, but the point is to make flat breads.

Some prefer to roll them into balls and then smash them to beautiful flat, round breads. But I'm not one of those people.

Let the breadlets rest for 30 minutes to 1 hour under a cloth.

After the time has passed, heat your oven to 225 degrees Celsius and bake the bread for 15-20 minutes.

Let the breadlets to cool down a bit, but now you'll have to cut them open and tear them apart. This needs to be done when they're warm, but you can wait until they're not burning hot anymore.

Take a sharp knife or scissors and just cut carefully the edges of the bread. Don't cut the entire bread but only the edges and entirely around the bread.

When you've cut the edges, just gently pull the bread pieces apart. Then you can put the bread pieces back together, but now they're ready to eat whenever you want.

It's much harder to cut the bread when they cool down, so it's highly recommended to do this cut and pull -thing when they're warm.

Thanks for reading and I really recommend trying these, as they're fast and fun (for sourdough). I have never tried these with added yeast, so I'm not sure how the recipe fits in "regular yeast baking", so instead try to get your own sourdough and start baking amazing sourdough breadlets.