This is a near instant oat bread that barely requires kneading, and absolutely no rising time is involved. Baking powder is the leaving agent, and to add on to how easy the bread is, it is also a very forgiving dough. Too dry, add milk or yogurt. Too wet, add oats or flour.
Note that the quick cooking oats are what work for this bread. The outcome is a dozen mini bread loaves ready to be halved, toasted, and smothered with sweet or savory toppings.
2 cups flour
1 cup quick cooking oats
2 tsp baking powder
1 Tbsp sugar
1 tsp salt
1/4 cup cold butter
3/4 cup milk
1/2 cup plain yogurt
Preheat the oven to 400F. Line a baking tray with baking paper. Set aside.
Whisk together the flour, baking powder, oats, salt, and sugar. Rub in the chopped cold butter with your fingertips. Stir in the milk and yogurt with a fork to form a soft dough. Tip out onto a well-floured surface and knead gently a couple of times with floured hands. Pat out to an 8 inch square, about 1/2 inch thick. Cut in half down the middle in both directions and then cut each quarter into 3 equal strips, using a floured knife.
Place evenly spaced on the prepared baking sheet. Bake in preheated oven for 15 to 17 minutes until well risen and light golden brown. Serve warm with sweet or savory toppings. Store extras in an airtight container for up to three days.
صحة و عافية