Easy flatbreads

Serves 12

  • For the flatbreads:

  • 350 g self-raising flour, plus extra for dusting

  • sea salt

  • 1 teaspoon baking powder

  • 350 g natural yoghurt

  • For the garlic and herb butter (optional):

  • 2 cloves of garlic

  • a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill

  • 40 g unsalted butter

  • Equipment list

  • weighing scales

  • measuring spoons

  • 2 mixing bowls

  • spoon

  • plate

  • chopping board

  • knife

  • garlic crusher

  • small saucepan (15cm)

  • rolling pin

  • griddle pan

  • tongs

  • pastry brush

  • serving board

I've given you a recipe for garlic butter here too, but these flatbreads are lovely just as they are alongside some soup, with a fresh salad or dunked in some homemade dip.



1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.



2. Dust a clean work surface with flour, then tip out the dough.



3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together).



4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.



5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.



6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.



7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.



8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).



9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.



10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.



11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.



12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

Nutritional Information

Easy flatbreads

A simple starter recipe for kids to learn

More Party food recipes >
0 foodies cooked this
Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones.
Serves 12
35m
Super easy
Method

I've given you a recipe for garlic butter here too, but these flatbreads are lovely just as they are alongside some soup, with a fresh salad or dunked in some homemade dip.

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

2. Dust a clean work surface with flour, then tip out the dough.

3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together).

4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.

6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.

7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 146
  • Carbs 22.3g
  • Sugar 2.4g
  • Fat 4.3g
  • Saturates 2.5g
  • Protein 4.3g
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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