A set of instructions detailing the process of creating flatbreads using ground oats as the primary ingredient is the central subject. The final product is a thin, unleavened bread, suitable for wraps, tacos, or similar culinary applications. As an illustration, a search query might yield multiple online resources providing varying methods and ingredient ratios to achieve the desired outcome.
The significance of this culinary procedure resides in its capacity to cater to specific dietary needs and preferences. Oat flour, inherently gluten-free, presents an alternative for individuals with celiac disease or gluten sensitivity. Furthermore, utilizing it contributes to a higher fiber content compared to traditional wheat-based flatbreads, potentially offering enhanced nutritional value. Historically, such adaptations in bread-making have arisen from resource availability and evolving health awareness.
