Preheat the oven to 350°F and line a baking sheet with parchment paper.
Blend the oats into a fine oat flour.
Mix the oat flour with most of the shredded cheese, keeping some cheese aside for topping, and add a little water if needed to form a soft, spreadable mixture.
Spread the mixture on the baking sheet into a thin flatbread shape.
Arrange the onion rings on top and sprinkle with paprika, mixed pepper and salt.
Top with the remaining cheese.
Bake for 25–30 minutes, until the cheese is melted, the onions are soft and the edges are golden.
In a small bowl, mix the yogurt, chopped parsley and dill, garlic powder and salt to make the sauce.
Let the flatbread cool for 5 minutes, slice and serve with the yogurt herb sauce.