Jamie Oliver

Easy flatbreads

A simple starter recipe for kids to learn

Easy flatbreads

Serves 12
Cooks In35 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    146
    7%
  • Fat
    4.3g
    6%
  • Saturates
    2.5g
    13%
  • Protein
    4.3g
    10%
  • Carbs
    22.3g
    9%
  • Sugars
    2.4g
    3%

Of an adult's reference intake

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

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Ingredients

  • 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
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Method

  1. 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.
  2. 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.
  3. 2. Dust a clean work surface with flour, then tip out the dough.
  4. 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).
  5. 4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
  6. 5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
  7. 6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
  8. 7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
  9. 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).
  10. 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.
  11. 10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
  12. 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.
  13. 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.

Tip

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Nutrition per serving
  • Calories
    146
    7%
  • Fat
    4.3g
    6%
  • Saturates
    2.5g
    13%
  • Protein
    4.3g
    10%
  • Carbs
    22.3g
    9%
  • Sugars
    2.4g
    3%

Of an adult's reference intake


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