Oat Lolis / Oat Flatbread recipe…

Have I mentioned that I am a huge list-maker? Writing them, ticking tasks off, I love lists!  Although some might kind it neurotic, writing things down is the only way I can ensure I won’t forget to do something later on.  One of my many ongoing lists is blog-related i.e. topics or recipes I want to discuss in future.  I keep this list in the Notes section of my iPhone, so that I jot down ideas as soon as they come to me. For the past 3 months a certain recipe keeps glaring at me every time I open up this list:

Oat Lolis / Oat Flatbread

Especially as I eat these almost every day, I’m not sure why it’s taken me this long to put this post up.  I believe procrastination might be to blame 😉. Essentially a loli is a whole-wheat paratha (a.k.a. flatbread) infused with various ‘masalas’ (e.g. onions, coriander, mint, chilies, black pepper, tomatoes).  They’re usually served with yogurt and/or chutneys.  While most people play around with the spices & herbs, I prefer to change around the texture by replacing wholewheat flour with oats.  Maybe I’m just partial to the flavor and texture of oats in general, but this variation of lolis tastes miles better.

My "comfort" food
My “comfort” food

Although lolis are usually eaten in Sindhi homes as breakfast, I prefer to eat ‘em for lunch and/or dinner.   On the days I feel like Indian food, I usually serve Oat Lolis with a side of Greek yogurt & mixed vegetables cooked with mustard seeds & curry leaves (see picture above).   Although the recipe for lolis will vary in each household, here is my variation:

 Oat Lolis Serves 1

Ingredients

  • ½ cup quick-cooking oats**
  • ¼ cup water
  • 1 tablespoon finely chopped spring onions (or regular onions)
  • Salt to taste

Method

  1. In a bowl, combine the oats, spring onions, and salt.  Slowly add water until it forms a dough.
  2. Divide the dough into 2 small balls.  Using a rolling pin, roll out the dough until each ball has flattened into a circle (4” diameter).
  3. Place tava (or griddle) over medium heat.  Once heated, add the loli and cook on both sides for 2-3 minutes or until each side has developed a golden-brown color.
  4. Repeat with remaining dough.

**If you aren’t using quick-cooking oats, grind the oats to a flour-like consistency before using them. 

Much of the time I swap out the masalas for salt & black pepper. In such circumstances, I think the term “Oat Flatbread” would be more fitting.  Especially as whole-wheat wraps aren’t freely available in Mumbai, these are ideal alternatives.

Oat flatbread with fajita chicken salad
Oat flatbread with fajita chicken stir fry & avocado

For those of you who are intolerant to wheat , these also work as great bread alternatives.  If you’re not entirely convinced, maybe this will do the trick?

Oat flatbread topped with avocado & eggs + a side of sauteed veggies
Oat flatbread topped with avocado & eggs + a side of sauteed veggies

Savory oats have never tasted so delicious!

What’s your favorite grain?

Sliced bread, wraps or rolls? Pick 1…

59 thoughts on “Oat Lolis / Oat Flatbread recipe…”

  1. Oat lolis sound a lot like the “rotis” my mom makes – only she uses white flour and coconut with salt and water. I like your use of oats instead of the flour though.
    Definitely prefer flatbreads overall – but with soup, nothing quite like a super crusty roll!
    Thanks for sharing this – Happy Monday 🙂

  2. Aww, thanks for that recipe, I’ve been waiting for this!! I am such a wrap person, I love to wrap everything up and eat it Burrito style!
    Oh, and I am a list person too! Otherwise, my brain is a desperate mess!

  3. Writing lists and then postponing that one [or those two or three in my case …] things? I totally hear you on that. I still remember you mentioned oat lolis and – okay, I looked that second one up now 🙂 – channa masala a while ago and said you’d post the recipes so yay for that! The idea of making flatbreads at home sounds great to me because the ones we can find in stores have lots of weird ingredients added to them. Thanks for sharing – and if you happen to know a simple recipe for channa masala I’d take that one, too ;).
    My favourite grain? Tough question but just judging from how often I eat them I’d have to go with oats. Not discriminating any other grains here, though.

  4. Love! Oats are, without a doubt, my absolute favourite grain… not only because I love the taste, but they’re just so versatile and easy to work with. I’ve made baked oats before, but never thought to make them into a flatbread. You better believe that I’m sticking that on the to-make list… and you better believe that my to-anything lists keep getting longer, and longer, and longer 😉

    Happy Monday, m’dear!

  5. I’ve never tried to make my own flatbread before – I’m intrigued! It’s hard to say what my favourite grain is…oatmeal and rice are probably my most-utilized.
    And definitely agree with the list thing – I used the ‘sticky note’ thing on my computer’s sidebar and I’ve got at least three or four different lists going right now 😉

  6. I am all about lists…I have written lists, electronic lists…lists everywhere. Love them.

    What a great recipe – always looking for ways to make bread easily. This looks delicious.

  7. I am sooo a list person too, so was nodding my head at your description in the beginning 🙂
    YUM to this recipe! I like how versatile it is and that it can be adapted to all meals of the day, if you ask me. Thanks for the information Khushboo and the accompanying recipe of course!

  8. These are so easy to make and I have literally every ingredient at home right now! I feel like this with some spicy grilled chicken and avocado would make a stellar combo! Been using your recipes a lot Khushboo, so easy and less than half an hour most times 🙂 who knew I could cook?!

      1. soy maple salmon. overnight oats. ris-oat-o 😉 and bruschetta mushrooms 😀 can’t wait to try the bbq prawns recipe and soon a teriyaki chicken stirfy!

        1. Ah this comment has made my morning- I’m so glad you are making (and enjoying) the recipes…sounds like you are on a roll 😀

  9. Hooray for lists. They give me such satisfaction, especially when I cross items off any of my lists. Even though I’m a bread girl through and through, these flat breads sound really good. I love the idea of incorporating different seasonings too. Thanks for sharing and you can check that item off your list.

  10. Omg, WAAAAANT!! These flatbreads look delicious! And seriously, you can’t get any easier than this recipe! I’ll definitely be trying this out soon!

    Favorite grain: OATS! I go through my phases, but I have to say sliced bread is the one I always come back to…as long as it’s good crusty/seedy bread!

    1. Oats are my favorite too but nothing beats a crunchy/seedy bread (preferably in roll form) when there’s a bowl of soup involved!

  11. wow, did you just come up with a new recipe? this is huge… roti oats!!! Never heard of loli, in Punjabi culture we call it paratha… so yeah same difference. I can’t get myself to ever use the rolling pin, but I want to try this. Love the idea of oats.
    Did you change your blog design? Looks fun and vibrant.

    1. Definitely give it a go- I think you’ll love it :)! Thanks for your comment about my blog- I just changed the header!

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  13. OMG I have to try this. Never realized how versatile oats are until I started eating them. My 15 year-old self would’ve said “yeah right” if someone told her quinoa, oats, ragi & brown rice would be part of her diet a decade later.

    1. Hahah our 15 year old selfs would have had a good laugh together! I guess we’re just making up for lost time :)! Let me know how you like ’em!

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