I’ve been experimenting in my kitchen with healthy alternatives, and just eight words into this recipe, I knew I had found a winner: how to make oat flour dough without sugar or flour. It’s not only easy and quick, but also flexible, affordable, and surprisingly delicious. These soft, chewy oat pockets have become my go-to flatbread alternative — perfect for wraps, dipping, stuffing, or enjoying plain off the skillet. No sugar, no flour, no guilt.
Why I Switched to This 3-Ingredient Oat Dough
I was tired of bloated, processed store-bought breads loaded with sugar, preservatives, and bleached flour. I wanted something simpler, something clean. That’s when I started working with oat flour. It’s naturally gluten-free, rich in fiber, and neutral in flavor. When paired with warm water and a bit of oil, the result is a pliable, tender dough that cooks up golden and warm in just minutes.
- Gut friendly: High in soluble fiber and easy to digest
- Budget smart: Oat flour is cheap and can even be made from ground rolled oats
- No sugar crash: Zero added sugar or refined carbs
- Fast to make: Mix, rest, roll, and cook in under 30 minutes
It’s similar to how I prepare homemade naan or 10-minute skillet bread, but even lighter and cleaner.
Ingredients (Makes 6-8 Pockets)
- 100 g oat flour (about 1 cup)
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 2 tablespoons (30 ml) neutral oil (light olive oil or avocado oil recommended)
- 6 tablespoons (90 ml) warm water
No eggs, no dairy, no sugar, no wheat flour.
Pro tip: You can make your own oat flour by blending rolled oats into a fine powder using a food processor or blender. Both store-bought and homemade oat flour work beautifully.
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the oat flour, baking powder, and salt. This helps prevent clumps and distributes the leavening evenly.
2. Add the Wet Ingredients
Add the oil and warm water to the dry ingredients. Stir with a spatula or wooden spoon until a soft dough forms.
3. Knead Gently
Using your hands, gently knead the dough in the bowl for 1-2 minutes until smooth. If it’s sticky, sprinkle in a little oat flour; if too dry, add a splash more water.
4. Let It Rest
Cover the bowl with a clean towel and let the dough rest for 10 minutes. This hydrates the oat flour fully and makes rolling easier.
5. Divide and Roll
Divide the dough into 6-8 equal balls. On a lightly floured surface (using oat flour), roll each ball into a circle about ⅛ inch thick. Don’t worry if the shapes aren’t perfect — rustic is charming!
6. Cook on a Skillet
Heat a dry non-stick or cast-iron skillet over medium heat. Cook each flatbread for 1-2 minutes per side until golden spots appear and the dough puffs slightly.
Transfer cooked flatbreads to a plate and cover with a clean towel to keep warm and soft.
Serving Suggestions
- Use as a wrap for grilled veggies, hummus, or chicken
- Cut into wedges for dipping into soups or sauces
- Stuff with fresh greens and your favorite spreads for a quick sandwich
Tips & Variations
- Add herbs like rosemary, thyme, or garlic powder to the dough for a savory twist
- For extra softness, brush flatbreads with a little olive oil after cooking
- Store leftover flatbreads in an airtight container in the fridge for up to 3 days; reheat in a skillet
This oat flour dough recipe is a fantastic, wholesome alternative for anyone seeking a clean, quick, and flexible flatbread without sugar or traditional wheat flour. Give it a try and enjoy guilt-free deliciousness!