Ingredients:
250g/2 cups oat flour
200g/1 cup flour
50g, 1/2 cup oats
1 tsp yeast
2 tsp salt
250ml/1 cup warm water (give or take)
Method:
Put the flour, oats, yeast and salt, into a large bowl and mix together.
Slowly add the water a little at a time, and mix together to form a dough. It needs to be workable, so as not to stick to your hands too much, but too dry and it will fall apart. You can add more or less beer depending on how your dough feels. I find it varies slightly every time.
Tip out onto a work surface and knead for around 5-10 minutes.
Roll your dough into a ball, and dust with a little flour. Put it into a bowl and cover loosely with a damp cloth, to stop it drying out. Leave to prove somewhere warm for an hour or two, until its roughly doubled in size.
Tip your dough back out onto your work surface and carefully deflate it by poking it with your fingers.
Roll your dough into a ball, and roll to around 1/2 inch thick, or to a size that fits into your skillet.
Place your bread into the skillet and dry fry on a medium heat for 5 to 10 minutes, before flipping and cooking for a further 5-10 minutes. Watch it closely to avoid burning.
Leave to cool fully before cutting.
Alternatively you can make oven baked tear and share rolls.
Divide the dough into 6 and roll into balls. Place the balls into an oven proof dish so that they are just about touching. Cook for 35-40 minutes at 180 degrees Celsius, until they sound hollow when tapped on the bottom.