Jamie Oliver

Easy flatbreads

A simple starter recipe for kids to learn

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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%
  • Sugar
    2.4g
    3%

Of an adult's reference intake

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

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

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

Of an adult's reference intake

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

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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

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.

Tip

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