Yogurt Bread

Yogurt bread made from oat flour. image: Essy Roz

Yogurt bread made from oat flour. image: Essy Roz

Yogurt bread made from oat flour. image: Essy Roz

Close your eyes for a moment and imagine a crazy bite, one that’s so soft and juicy.
A bite that contains two components,
That takes you to wonderful moments,
And excites you non-stop.

And now open your eyes,
Because there’s an amazing recipe here,
One that’ll vibrate your heart and make you happier and overjoyed.

These are two slices of bread,
That’ll make every day pink and full of life.
They’re made of two main ingredients which are yogurt and oats.

But don’t stop there,
This is a recipe bursting with possibilities,
It can be vegan.
And can be lentil flour based.
It’s suitable for breakfast.
And also suitable for dinner.
It can be baked in the oven,
And can be toasted on a gas stove.
It can be cooked in a panini press,
And can come in all kinds of sizes.

In short, it can be everything!
And all you need to do is only to adjust it for yourself,
For your kitchen,
For the situation in which you prepare it,
And for your dream bite.

This recipe was born after it has been “cooking” in my tummy for quite a long time.
My hands itched from the desire to develop it to perfection,
I didn’t rest for a moment until it was perfect.
And it turned out so perfect that I’m so excited to start this new journey of ours with you.
We’re all going to fall in love in an instant,
Wow what a defining moment this is going to be.
It’s life changing,
So life changing, that ever since I found the perfect recipe I look for every opportunity I have to make it.

Its taste is wonderful.
Making it so enjoyable,
Its dough is soft and fun to work with,
It contains only two ingredients that most of us have at home.
And it’s one, unique and special 🙂

In short, start memorizing it by heart,
Because such an easy and winning recipe is never forgotten.
And remember where you met it for the first time 😉

Happy and joyful days of fulfillment to us all 🙂

Yogurt bread made from oat flour. image: Essy Roz

Yogurt bread made from oat flour. image: Essy Roz

Yogurt Bread

Ingredients: suitable for 2 “slices”

• ¼ cup yogurt (I used simple 3% yogurt, vegan yogurt, you can also use high protein yogurt, white cheese or vegan cheese)
• ½ cup oat flour (Have a sneak peek at “A little extra from me”)
• Pinch of salt
• ¼ teaspoon baking powder

Steps:

1. Let’s prepare the dough: in a bowl, put the yogurt, oat flour, salt and baking powder. Mix with a spoon until you get dough crumbs and move on to working the dough with your hands until you get a ball of dough. **If your dough turns out too sticky, add a pinch of flour and incorporate it into the dough, the dough should be pleasant and soft to the touch. If your dough comes out too dry (This can happen if you use a thick cheese like cream cheese or heavy cream cheese) add a little of the cheese and incorporate it into the dough until you get a ball of dough. The ball of dough should be slightly sticky, but comfortable to work with. Note that adding a large amount of flour can make the bread dry.
2. Divide the ball of dough into two balls. Place the balls on the parchment paper and roll each of them to a uniform thickness and not too thin, but to a comfortable thickness for a bite (Have a sneak peek at the pictures).

There are several ways to prepare the bread:

1. In the oven – preheat the oven to 355°F (180°C) turbo mode. Bake the bread for 13-15 minutes until the top is slightly dry and the edges of the bread are slightly browned. Please note, before baking, I recommend spraying the parchment paper and over each slice with olive oil spray.
2. In a pan (My favorite way) – heat a non-stick pan to high heat. Place the bread on the pan for a few minutes, turn the bread over to its other side for a few more minutes and that’s it, it’s ready. If you use a non-stick pan, there’s no need to oil the pan. This is the softest and truest version of this bite. Its tan is just like a pita in a tabun, just the most dreamy bite!
3. In a panini press – heat the panini press and place the slice of bread in the panini press with greased parchment paper on both sides and bake for an initial baking of 5-7 minutes, depending on the heat of your panini press. When the slice dries out, remove the parchment paper and put the bread in a panini press, without the parchment paper, for a few more minutes of tanning.

Spread your favorite toppings and serve❣️

A little extra from me:

• I recommend making the bread close to when you eat it and not to make it in advance and keep it. If you want to take it on the road, you should close it in a bag to keep it soft.
• Click here to see how to grind oat flour at home.
• Oat flour can be substituted for red lentil flour. If you choose lentil flour, use a ¼ cup + 1 tablespoon of yogurt. The lentil flour version is less soft than the oat flour version. (At the end of the pictures of the bread in the oat flour version, there are pictures of the bread made with red lentil flour).
• Click here to see how to grind red lentil flour at home.
• Additional options for converting the flour: almond flour / quinoa flour / coconut flour / green buckwheat flour (of course, each flour will provide a slightly different taste to the bite). The amount of flour will be almost the same. If the dough is too dry, add 1-2 tablespoons of yogurt gradually until you get a dough that is comfortable to work with, if the dough is too wet, add 1-2 tablespoons of flour gradually until you get the desired texture.

The oat flour version:

How to grind oatmeal at home 🙂

The bowl of ingredients (oatmeal version) before mixing. image: Essy Roz

Our beautiful ball of dough (oatmeal version). image: Essy Roz

Our beautiful ball of dough (oatmeal version). image: Essy Roz

The ball of dough on the baking paper (oatmeal version). image: Essy Roz

Cutting the ball of dough into two small balls (oatmeal version). image: Essy Roz

Cutting the ball of dough into two small balls (oatmeal version). image: Essy Roz

Two small balls of dough (oatmeal version). image: Essy Roz

Placing additional baking paper and rolling out the dough (oatmeal version). image: Essy Roz

The dough balls after rolling (oatmeal version). image: Essy Roz

Spray olive oil on the dough (oatmeal version). image: Essy Roz

The bread is sprayed with olive oil before baking (oatmeal version). image: Essy Roz

The bread after baking in the oven (oatmeal version). image: Essy Roz

The bread after baking in the oven (oatmeal version). image: Essy Roz

The bread after baking in the oven (oatmeal version). image: Essy Roz

The bread after baking in the oven (oatmeal version) with cheese spread. image: Essy Roz

Baking the bread in a non-stick pan on one side (oatmeal version). image: Essy Roz

Baking the bread in a non-stick pan on the other side (oatmeal version). image: Essy Roz

Yogurt bread in a pan (oatmeal version). image: Essy Roz

Yogurt bread in a pan (oatmeal version). image: Essy Roz

Yogurt bread in a pan (oatmeal version). image: Essy Roz

The red lentil flour version:

How to grind red lentils at home 🙂

The bowl of ingredients (orange lentil flour version) before mixing. image: Essy Roz

Our beautiful ball of dough (orange lentil flour version). image: Essy Roz

The ball of dough on the baking paper (orange lentil flour version). image: Essy Roz

Cutting the ball of dough into two small balls (orange lentil flour version). image: Essy Roz

Cutting the ball of dough into two small balls (orange lentil flour version). image: Essy Roz

Two small balls of dough (orange lentil flour version). image: Essy Roz

Rolling the dough balls between two baking papers (orange lentil flour version). image: Essy Roz

The bread after baking in the oven (orange lentil flour version). image: Essy Roz

Yogurt bread in a pan (Orange lentil flour version). image: Essy Roz

Yogurt bread in a pan (Orange lentil flour version). image: Essy Roz

Yogurt bread in a pan (Orange lentil flour version). image: Essy Roz