Homemade flatbreads

Golden & perfectly charred

Homemade flatbreads

Homemade flatbreads

Makes 6
Cooks In20 minutes plus proving
DifficultySuper easy
Nutrition per serving
  • Calories 360 18%
  • Fat 8.9g 13%
  • Saturates 1.1g 6%
  • Sugars 0.6g 1%
  • Salt 0.3g 5%
  • Protein 8.2g 16%
  • Carbs 62.8g 24%
  • Fibre 2.2g -
Of an adult's reference intake
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 250 g cornmeal
  • 250 g plain flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • olive oil
Tap For Method
recipe adapted from

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Mix the cornmeal, flour and a good pinch of sea salt in a large bowl. Stir the yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water, if needed.
  2. On a clean flour-dusted surface, divide into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and leave to prove for 45 minutes.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat, topping up the oil between batches, if needed.
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