Recipe: Jamie Oliver's Easy Flatbread

Last week, Hubby put in a request for chicken curry for dinner. No problem, I said, and I suggested that we also make flatbread to eat with the curry. I have bookmarked Jamie Oliver's easy flatbread recipe after seeing it on one of my blogger friends, Lian's blog.

Jamie Oliver's easy flatbread, served with my simple chicken curry

While I cooked the chicken curry, I delegated the task of making the flatbreads to Hubby :) Simply mix all the ingredients together and knead for 1 minutes, roll them out into rounds and they're ready to cook. The finished product looks similar to Indian naan, however this is much easier as no proofing and hardly any kneading is required and you can cook this in a griddle pan. I love the grill marks on these flatbreads. The flatbreads have a slightly chewy texture, which goes so well with my chicken curry. Once cooked, pile them up to retain the heat - these are best eaten warm.

My homecooked chicken curry

I reckon these flatbreads would be great with some homemade hummus or soup too :)

Jamie Oliver's Easy Flatbread

Recipe adapted from Jamie Oliver 

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Makes 12

Ingredients
350 g self-raising flour, plus extra for dusting
1 tsp sea salt
1 tsp baking powder
350 g natural yoghurt

Serve with:

Simple chicken curry


1. Add all the ingredients into 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. Dust a 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).

5. 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.

6. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

7. 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. (I cooked them for about 1 1/4 mins each side, you can cook two at one time)

8. Pile the flatbreads onto a serving board so everyone can dig in and help themselves. I served them with chicken curry (recipe here).

I am submitting this to the "Cook Like a Star 2nd anniversay" event which is hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Mich of Piece of Cake.



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