Speedy folded flatbread
Cheese & ham
Speedy folded flatbread
Cheese & ham
“On those days when you really need a quick bite to eat but you’re fresh out of bread, no problem! This is the perfect little hack to ensure you’ve got something scrumptious to stuff with your favourite fillings. ”
Serves 1
Cooks In13 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 459 23%
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Fat 16.7g 24%
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Saturates 6g 30%
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Sugars 4.1g 5%
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Salt 1.6g 27%
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Protein 17.7g 35%
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Carbs 63.7g 25%
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Fibre 3.1g -
Of an adult's reference intake
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Ingredients
- 20 g Gouda , or Cheddar cheese
- 1 slice of smoked ham
- 4 fresh chives
- 50 g ripe cherry tomatoes
- English mustard , to taste
- 4 tablespoons strong white bread flour
- 1 level teaspoon baking powder
- 1 tablespoon natural yoghurt
- olive oil
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Method
Start by prepping your filling. Grate the cheese. Tear the ham. Finely chop the chives. Quarter the cherry tomatoes.
Next, make the flatbread. Put a 24cm non-stick frying pan on a medium heat. Now, simply whisk together the flour, baking powder and yoghurt with a pinch of sea salt and 4 tablespoons of water until smooth. Put a little drizzle of olive oil into the hot pan, then use a spatula to gently and evenly spread the batter across the base of the pan. As it starts to cook, drizzle a little oil around the edge of the pan and, when the top starts to bubble, loosen the edges with a spatula, jiggling the bread in the pan.
Spread or spoon over your topping, add a pinch of black pepper, then fold one half of the bread over the other. Reduce to a low heat, cook for 2 minutes more on each side, or until beautifully golden, then slide out, let it cool for a minute, slice and enjoy.
I’ve given you two other combo ideas on pages 149-151 of ONE, but you can make it your own. Have fun!
Next, make the flatbread. Put a 24cm non-stick frying pan on a medium heat. Now, simply whisk together the flour, baking powder and yoghurt with a pinch of sea salt and 4 tablespoons of water until smooth. Put a little drizzle of olive oil into the hot pan, then use a spatula to gently and evenly spread the batter across the base of the pan. As it starts to cook, drizzle a little oil around the edge of the pan and, when the top starts to bubble, loosen the edges with a spatula, jiggling the bread in the pan.
Spread or spoon over your topping, add a pinch of black pepper, then fold one half of the bread over the other. Reduce to a low heat, cook for 2 minutes more on each side, or until beautifully golden, then slide out, let it cool for a minute, slice and enjoy.
I’ve given you two other combo ideas on pages 149-151 of ONE, but you can make it your own. Have fun!
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited