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Jamie Oliver - My Favourite Anytime Flat Breads

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From October's Sainsbury's Magazine page 84 but with my own fiddles and changes.

From October's Sainsbury's Magazine page 84 but with my own fiddles and changes.

Ingredients

Serves: 12

Metric Cups

For the Bread

  • 500 grams self-raising flour
  • 1 tablespoon sea salt
  • 1 tablespoon baking powder
  • 500 grams natural yoghurt

For the Garlic and Herb Butter

  • 150 grams butter
  • 2 cloves garlic (grated)
  • 1 bunch fresh flatleaf parsley
  • 1 pinch of dried oregano

For the Bread

  • 17⅔ ounces self-raising flour
  • 1 tablespoon sea salt
  • 1 tablespoon baking powder
  • 17⅔ ounces natural yoghurt

For the Garlic and Herb Butter

  • 5⅓ ounces butter
  • 2 cloves garlic (grated)
  • 1 bunch fresh italian parsley
  • 1 pinch of dried oregano

Method

Jamie Oliver - My Favourite Anytime Flat Breads is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make the dough in a FP by preference. Put all ingredients into the FP and pulse til you have a dough. Dust surface and knead for a minute. Place in a floured bowl, cover with tea towel and leave to rest for a bit.
  • Make the butter if using... melt butter, stir in other ingredients and leave to one side. Dust work surface and rolling pin with flour. Heat a griddle pan on high or a grill.
  • Divide dough into 12 (2 per person) and roll them into side plate sized rounds.
  • Make 4-6 gashes in the centre and cook each one on a hot dry griddle for a couple of minutes per side until puffy and slightly charred. (I don't do the slashes)
  • Brush with herby garlic butter on one side and serve on a warm plate.
  • Make the dough in a FP by preference. Put all ingredients into the FP and pulse til you have a dough. Dust surface and knead for a minute. Place in a floured bowl, cover with tea towel and leave to rest for a bit.
  • Make the butter if using... melt butter, stir in other ingredients and leave to one side. Dust work surface and rolling pin with flour. Heat a griddle pan on high or a grill.
  • Divide dough into 12 (2 per person) and roll them into side plate sized rounds.
  • Make 4-6 gashes in the centre and cook each one on a hot dry griddle for a couple of minutes per side until puffy and slightly charred. (I don't do the slashes)
  • Brush with herby garlic butter on one side and serve on a warm plate.
  • Additional Information

    If I'm serving with dahl and curry I'll leave off the garlic butter as that's more Italian to go with pasta sort of thing! I often knead in Nigella seeds instead, caraway seeds are good too. Who hasn't got flour and yogurt knocking around, easy to make too by the sound of it. I'll heat a large griddle in my oven and put all 4 (for 2 of us) on at once and cook in the oven.

    If I'm serving with dahl and curry I'll leave off the garlic butter as that's more Italian to go with pasta sort of thing! I often knead in Nigella seeds instead, caraway seeds are good too. Who hasn't got flour and yogurt knocking around, easy to make too by the sound of it. I'll heat a large griddle in my oven and put all 4 (for 2 of us) on at once and cook in the oven.

    Tell us what you think