Caramel Apple Flatbread

Bread:
2 1/4 cups all-purpose flour
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
1 (1 1/4 ounce) package (about 2 1/4 teaspoons)
    quick-rising yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 egg white
1 cup unpeeled chopped apple (about 1 large)

Topping:
3/4 cup Quaker oats (quick or old fashioned, uncooked)
2/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup reduced-fat sour cream
1/4 cup chopped pecans or walnuts

Lightly spray large cookie sheet with cooking spray.

For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt in food processor bowl; pulse machine on-off several times until well mixed.

In small saucepan, heat water and oil until very warm (120 degrees F to 130 degrees F). With motor running, add liquids to flour mixture with egg white. Process until dough begins to form a ball; continue processing 1 minute.

Turn dough out onto lightly floured surface. Knead apples into dough. Pat into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let rise in warm place 40 minutes or until almost doubled in size.

Heat oven to 400 degrees F.

For topping, combine oats, brown sugar, cinnamon and sour cream in small bowl; mix well. Spread mixture evenly over top of dough; sprinkle with pecans. Bake 16 to 18 minutes or until edges are light golden brown. Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes. Cut into squares. Serve warm.

Cook Tips and Variations:

Substitute chocolate for caramel.

To prevent plastic wrap from sticking to rising dough, spray wrap with cooking spray.

To prepare flatbread without a food processor, combine 2 cups flour, oats, granulated sugar, yeast, cinnamon and salt in large bowl. Heat water and oil as above. Add to flour mixture. Stir, gradually adding enough additional flour as needed to make a soft dough that pulls away from sides of bowl. Proceed as directed above.

Preparation Time: 20 Minutes
Cook Time: 18 Minutes
Time to Table: 38 Minutes
Recipe Yield: 16
Serving Size: 1/16 of recipe

Recipe and photograph provided courtesy of Quaker Oats - used with permission.