EASY FLATBREADS
Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!
Provided by Jamie Oliver
Categories Cheap & cheerful Bread Alfresco Bonfire night recipes Cheap & cheerful Freezer-friendly recipes Healthy snack ideas
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Dust a clean work surface with flour, then tip out the dough.
- 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).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
- Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
- Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
- 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).
- 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.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- 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.
- 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.
Nutrition Facts : Calories 152 calories, Fat 4.4 g fat, SaturatedFat 2.6 g saturated fat, Protein 4.1 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.5 g salt, Fiber 1.2 g fibre
EASY YOGURT FLATBREADS
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Provided by John Torode
Categories Lunch, Side dish, Starter
Time 25m
Yield makes 12
Number Of Ingredients 7
Steps:
- Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.
- Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.
- Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.
Nutrition Facts : Calories 434 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
2-INGREDIENT FLATBREAD RECIPE BY TASTY
Here's what you need: whole fat greek yogurt, self-rising flour
Provided by Kiano Moju
Categories Sides
Time 30m
Yield 4 flatbreads
Number Of Ingredients 2
Steps:
- In a large bowl, mix together yogurt and flour until it forms a smooth dough.
- Transfer the dough to a floured surface. Divide into 4 equal parts.
- Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
- Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 34 grams, Fat 0 grams, Fiber 1 gram, Protein 9 grams, Sugar 7 grams
YOGURT FLATBREAD
Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 12 flatbreads
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
- Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
- To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
- Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
- When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
- To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.
More about "jamie oliver flatbread recipe using yogurt food"
BREAKFAST FLATBREAD RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
Servings 2Total Time 12 minsCategory Brilliant Breakfast RecipesCalories 525 per serving
- Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
- In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough.
THIS QUICK JAMIE OLIVER FLATBREAD ONLY USES 2 INGREDIENTS
From mashed.com
QUICK AND EASY YOGHURT FLATBREADS {NO YEAST} - COOK IT REAL GOOD
From cookitrealgood.com
2-INGREDIENT FLATBREAD (GREEK YOGURT AND FLOUR)
From happyhooligans.ca
YOGHURT FLATBREADS WITH STEP-BY-STEP PHOTOS | EAT, …
From eatlittlebird.com
HOMEMADE FLATBREADS RECIPE | JAMIE OLIVER BREAD RECIPES
From jamieoliver.com
SPEEDY FOLDED FLATBREAD | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 13 minsCategory One-Pan RecipesCalories 459 per serving
EASY YOGURT FLATBREAD RECIPE | COOK'S HIDEOUT
From cookshideout.com
GREEK YOGURT FLATBREAD - 5 INGREDIENTS! | KATHLEEN'S CRAVINGS
From kathleenscravings.com
JAMIE OLIVER'S EGG AND MANGO CHUTNEY FLATBREADS
From thehappyfoodie.co.uk
MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
STORE-CUPBOARD FRIDGE CAKE | JAMIE OLIVER RECIPES
From jamieoliver.com
SQUASH & PANEER FLATBREADS | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMIE OLIVER FLATBREAD RECIPE USING YOGURT - FOOD HOUSE
From foodhousehome.com
EASY YOGURT FLATBREAD RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
FLATBREAD WITH YOGURT JAMIE OLIVER RECIPES
From tfrecipes.com
JAMIE OLIVER YOGURT BREAD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
AUBERGINE PARMIGIANA | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY CAMPING RECIPE: FLATBREADS MADE WITH FLOUR & YOGHURT
From thetraveltester.com
CHICKEN & VEG PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY FLATBREADS – CURLY'S COOKING
From curlyscooking.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love