Jamie Oliver

Easy flatbreads

A simple bread recipe for kids to learn

Easy flatbreads

Makes 12
Cooks In35 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories 152 8%
  • Fat 4.4g 6%
  • Saturates 2.6g 13%
  • Sugars 2.2g 2%
  • Salt 0.5g 8%
  • Protein 4.1g 8%
  • Carbs 25.5g 10%
  • Fibre 1.2g -
Of an adult's reference intake
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver
Tap For Method


  • 350 g self-raising flour , plus extra for dusting
  • 1 teaspoon baking powder
  • 350 g natural yoghurt
  • 2 cloves of garlic
  • a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
  • 40 g unsalted butter
Tap For Method
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver
Tap For Ingredients


  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.


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.


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