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 Vegetarian 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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

Close

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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  • 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