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This simple Jamie Oliver’s Flatbread recipe uses only two main ingredients: self-raising flour and plain yogurt, with optional additions like a pinch of baking powder and salt for flavor enhancement. It’s perfect for those spontaneous cooking moments when you want to impress without the stress. These versatile breads come out pillowy, with a touch of chewiness, ready to soak up the rich flavors of your meal or to shine as a standout appetizer brushed with garlic and herbs.
Table of Contents
How to make Jamie Oliver’s Flatbread
Jamie Oliver’s flatbread is a simple, quick homemade bread made from basic ingredients like flour, yogurt (or water), baking powder, and salt, then cooked in a hot pan instead of an oven.
Ingredients
- 2 cups of self-raising flour (plus a little extra for dusting)
- 1 cup of plain yogurt
- 1 teaspoon of baking powder (optional, to ensure extra fluffiness)
- 1 pinch of salt (for flavor enhancement)
Instructions
- Mix the Dough: In a large mixing bowl, combine the self‑raising flour with the baking powder and salt. Add the plain yogurt to the mixture. Using a spoon, stir the ingredients together until they form a rough dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Gently knead it for a few minutes until smooth and elastic. The result should be a soft, pliable dough that isn’t too sticky.
- Divide the Dough: Roll the dough into a thick log and divide it into approximately 6‑8 equal pieces, depending on your preferred size of the flatbread.
- Shape the Flatbreads: Roll each piece of dough into a ball, then flatten it with a rolling pin or your hands to about 1/4 inch thick. Aim for round or oval shapes, but don’t worry about perfection—rustic shapes add charm!
- Cook the Flatbreads: Heat a large, dry frying pan or griddle over medium‑high heat. Once hot, place one of the flatbreads into the pan. Cook it for about 1‑2 minutes on each side, or until it puffs up and develops a light char. Repeat with the remaining pieces.
- Serve and Enjoy: Serve immediately while warm and soft. These flatbreads pair beautifully with dips, salads, curries, or are brushed with garlic butter or olive oil.
Tips for Perfect Flatbreads
- Consistency Is Key: If your dough feels too dry, add a little more yogurt. Conversely, if it seems too sticky, a sprinkle of flour can help achieve the right texture.
- Culinary Creativity: Feel free to add herbs or spices to the dough for extra flavor. Chopped fresh rosemary or a pinch of cumin can provide a delightful twist.
- Make Ahead: While it’s best served fresh, you can prepare the dough in advance. Cover and refrigerate it for up to a day.
- Freezing Option: Cooked flatbreads can be frozen and reheated. Once cooled, wrap them individually and store in an airtight container in the freezer for up to a month. Reheat in a hot pan or toaster.
What to serve with
Jamie Oliver’s flatbread is incredibly versatile so that you can treat it as a side, a base, a wrap, or even the star of the meal.
- Hummus: Creamy chickpea dip with tahini, lemon, and garlic. Drizzle with olive oil, sprinkle paprika or sumac, and add a few chickpeas on top for a simple but impressive platter.
- Baba Ganoush: Smoky roasted aubergine (eggplant) dip. The charred flavour works beautifully with the slight chew of the flatbread.
- Tzatziki: Greek yogurt, cucumber, garlic, dill or mint. Cool and refreshing next to warm, slightly charred bread.
- Muhammara: Red pepper and walnut dip with pomegranate molasses. A bit sweet, tangy, and nutty—great if you want something different from hummus.
Final Thoughts
With these easy instructions, you’ll be ready to enjoy fresh, homemade Jamie Oliver’s flatbread that is sure to impress family and friends.
More Baked Dish Recipes:
Ingredients
- 2 cups of self-raising flour (plus a little extra for dusting)
- 1 cup of plain yogurt
- 1 teaspoon of baking powder (optional, to ensure extra fluffiness)
- 1 pinch of salt
Instructions
- Mix the Dough: In a large mixing bowl, combine the self‑raising flour with the baking powder and salt. Add the plain yogurt to the mixture. Using a spoon, stir the ingredients together until they form a rough dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Gently knead it for a few minutes until smooth and elastic. The result should be a soft, pliable dough that isn’t too sticky.
- Divide the Dough: Roll the dough into a thick log and divide it into approximately 6‑8 equal pieces, depending on your preferred size of the flatbread.
- Shape the Flatbreads: Roll each piece of dough into a ball, then flatten it with a rolling pin or your hands to about 1/4 inch thick. Aim for round or oval shapes, but don’t worry about perfection—rustic shapes add charm!
- Cook the Flatbreads: Heat a large, dry frying pan or griddle over medium‑high heat. Once hot, place one of the flatbreads into the pan. Cook it for about 1‑2 minutes on each side, or until it puffs up and develops a light char. Repeat with the remaining pieces.
- Serve and Enjoy: Serve immediately while warm and soft. These flatbreads pair beautifully with dips, salads, curries, or are brushed with garlic butter or olive oil
