3 cups all purpose flour
3/4 cup oats toasted and milled (you can use any variety of oats here; I used rolled oats)
1 tsp salt (increase to 1 1/2 tsp if using unsalted butter)
2 tbsp butter
250 ml warm milk
1/4 cup honey
2 1/4 tsp instant active dry yeast
A dash of olive oil (for oiling the bowl and, if required, your hands while kneading)
For the topping
1 tbsp warm honey
Oats for sprinkling
In a medium sized bowl, warm the milk and melt the butter. To this, add honey and mix. When the mixture is just warm, dissolve the yeast and let it stand for 10 minutes until frothy. It is generally said that instant yeast does not need to be proofed but I like to follow this process just to be doubly sure.
In another bowl, mix the flour, milled oats, and salt. Slowly add the yeast mixture and stir with a spatula until all combined. You can also use an electric hand mixer with the dough attachment to ease the process. Once all combined, start kneading the dough with your hands. It will be extremely sticky and hard to handle at first. However, do not get deterred and continue kneading and by around 10 minutes you will have a super elastic soft and smooth dough. You can however lightly grease your hands to help you kneading. Oil the bowl as well as the dough from outside and cover with a clingwrap and keep in a warm place to rise. Be sure the bowl is big enough for the dough to rise. My dough completely overflowed!
Once the first proofing is done and the dough has beautifully doubled in size within about an hour, take the dough out and punch it down. Now place the dough on a parchment paper and spread it out with your hands in a square/rectangular shape.