Mix both types of flour in a deep bowl; if desired, you can add some other flour to your taste. The main thing is not to forget that about a third of the volume should be ordinary white flour; otherwise, the flatbreads will break. These flatbreads can be a good way to use up the remains of any grain porridge, oatmeal, buckwheat, etc. You can also replace the oats or porridge with any nut flour.

Add eggs, butter, and salt to the flour, then add water and mix well with a whisk to avoid lumps. The consistency should be slightly thicker than pancake batter. Add water until the batter reaches the desired thickness.

Let the batter sit for half an hour and stir well again. Heat a thick frying pan with a non-stick coating. Pour a spoonful of batter onto it to make a flat cake 10-12 cm in diameter (a dessert ladle will come in handy for portioning out the batter). When the surface of the batter is baked, turn it over. Bake the rest of the flatbreads in the same way, without greasing the pan. But ensure that the pan is hot and has a thick enough bottom.

The result is a dense unleavened flatbread, approximately 5 mm thick, that can be eaten with any filling—sweet, salty, or sour—as a substitute for bread. It is flexible enough to be rolled.

If you want a vegan version, omit the eggs and increase the amount of plain flour by a third in the proportions.