Oat Flatbreads

In a large bowl, mix the flour, oats and chopped almonds.

Dissolve the yeast and 1 tsp of sugar in the lukewarm milk and let sit briefly.

Add the yeast milk, the remaining sugar, salt and softened butter to the flour mixture and combine into a dough.

Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Cover the dough and let it rest in the bowl for about 60 minutes until visibly risen.

Line a baking sheet with parchment paper. Divide the dough into 10 equal pieces and shape into flat rounds.

Cover the rounds on the sheet and let them rest for another 30 minutes.

Preheat the oven to 180 °C (fan).

Beat the egg with 1 tbsp water, brush the rounds with it and, if desired, sprinkle with oats.

Bake the oat flatbreads for 20–25 minutes until golden brown. Then let cool briefly.