Oat Milk

This simple yeasted flatbread combines nutty spelt flour with all-purpose flour for a wholesome, versatile bread that’s cooked directly on the stovetop. The addition of yogurt creates a tender crumb while oat milk keeps the recipe dairy-free friendly. These flatbreads puff beautifully when cooked and are perfect for wrapping, dipping, or serving alongside your favorite meals. Ingredients For the Dough 500g flour blend (250g spelt flour, 250g all-purpose flour) 30ml neutral oil (2 tablespoons plus 1 teaspoon), divided 60ml whole-milk yogurt (4 tablespoons) 7g active dried yeast (1 packet) 10g sugar (2 teaspoons) 12g kosher salt (2 teaspoons) 5g baking powder (1 level teaspoon) 240ml oat milk, warmed Equipment Large mixing bowl Clean dish towel Well-floured cutting board Rolling pin Large sauté pan or cast iron skillet Spatula Instructions Making the Dough Combine dry ingredients (5 minutes): Place the spelt and all-purpose flours in a large mixing bowl and whisk to combine. Create a well in the center and add 2 tablespoons of oil, yogurt, yeast, sugar, salt, and baking powder. ...

This reciepe calls for oat milk, but most other “milk” can be used. Ingredients 3/4 cup sugar 1/4 cup cornstarch 2 1/2 cups oat milk 3 large egg yolks, lightly beaten 2 tablespoons finely grated lemon zest Pinch of salt, to taste 1/2 cup fresh lemon juice 2 tablespoons unsalted butter, room temperature Method In a medium saucepan, whisk together cornstarch and sugar. Add milk and whisk till smooth. Add egg yolks, lemon zest, salt, and cook over medium heat, stirring frequently, until mixture has thickened enough to coat the back of a spoon. Remove saucepan from heat and stir in lemon juice and butter. Pour mixture through a fine mesh strainer. Portion into individual serving dishes. Let cool to room temperature. Chill, loosely covered, for two hours. Serve chilled.