I remember the first time I tried making Jamie Oliver’s flatbread with yogurt. It was one of those evenings where I had nothing planned for dinner, but a fridge stocked with basic ingredients. I love how simple his recipes are, but also how they manage to pack a punch of flavor. The flatbread with yogurt caught my attention because I had some leftover Greek yogurt and a few pantry staples. Little did I know, this easy recipe would become a regular in my kitchen.
The beauty of this recipe lies in its simplicity and versatility. It’s the perfect introduction to making flatbreads at home. If you’re looking for a bread that’s soft, chewy, and packed with flavor, this recipe will not disappoint.
Jamie Oliver’s Flatbread With Yogurt Recipe
Jamie Oliver’s flatbread recipe is super straightforward, but it delivers a soft, pillowy bread that’s perfect for serving with anything from dips to grilled meats. His use of yogurt in the dough gives the flatbread a unique texture and flavor that’s hard to beat.
I first tried this recipe during a cozy evening when I had friends over. We were cooking a simple dinner, and I thought making homemade flatbreads would be a great touch. The dough comes together quickly and doesn’t require any fancy equipment. The best part? The dough is incredibly forgiving. Even if you don’t have the most practiced skills, you’ll still get something delicious!
Ingredients Needed
Here’s what you’ll need for Jamie Oliver’s flatbread with yogurt:
- Self-raising flour – The key to the light, fluffy texture. If you don’t have it, you can substitute all-purpose flour with a bit of baking powder.
- Greek yogurt – This adds moisture and a slight tang. It’s also responsible for the flatbread’s softness.
- Olive oil – For that subtle richness and to make the dough pliable.
- Sea salt – For seasoning the dough and giving it that depth of flavor.
- A bit of water – To bring the dough together.
How To Make Jamie Oliver’s Flatbread With Yogurt
I can vividly remember how easily this dough came together. Here’s how I made it step by step:
- Combine the dry ingredients: In a large bowl, sift the self-raising flour and salt. This is the foundation of your dough, so be sure to do it well.
- Add the wet ingredients: Pour in the yogurt and olive oil. It’s funny how a few simple ingredients can already start to look like dough. Mix until everything starts to combine.
- Knead the dough: I find kneading therapeutic. Work the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic.
- Rest the dough: Let the dough sit for 30 minutes to relax. It doesn’t need much, but it makes rolling out so much easier.
- Shape the flatbreads: Roll the dough out into rounds or ovals. I like to keep them a little rustic, not too uniform, so each flatbread has its own character.
- Cook them up: Heat a non-stick pan or griddle over medium heat. Cook each flatbread for 2-3 minutes on each side until golden brown and puffed up.
The whole process took me under an hour, and the result was incredible. Fresh, warm, soft flatbreads with a slight char from the griddle. Absolutely worth the effort.
Ingredient Science Spotlight
When it comes to baking, every ingredient has a role, and understanding this can make a huge difference. Here’s what each key ingredient in Jamie Oliver’s flatbread brings to the table:
- Self-raising flour: This flour has a leavening agent (usually baking powder) already mixed in. It helps the dough rise, giving you those light and fluffy results.
- Greek yogurt: Not only does yogurt add tang, but it also contains lactic acid. This helps tenderize the dough by breaking down the proteins, making it softer.
- Olive oil: Fat in the dough is essential for texture. Olive oil keeps the flatbread from becoming tough and adds flavor at the same time.
- Sea salt: Salt doesn’t just make food taste good; it also strengthens the gluten in the dough. This gives the flatbread its structure and chewiness.
Understanding how these ingredients work together is part of the reason this recipe is so foolproof. The yogurt, in particular, really shines.
Expert Tips
If you’re new to making flatbreads, these tips will help elevate your results:
- Use room temperature yogurt: Cold yogurt can make the dough harder to work with. Let it sit out for a bit before using it.
- Don’t skip the resting time: Even though it’s only 30 minutes, letting the dough rest will make it easier to roll out and result in a better texture.
- Get the pan hot: You want a really hot pan so the flatbread puffs up quickly and gets that nice golden crust.
- Adjust thickness to your preference: Roll the dough thinner for crispy flatbreads or keep it thicker for a softer bite.
- Play with flavor: Adding garlic, herbs, or spices to the dough before rolling out will give your flatbread an extra flavor kick.
Recipe Variations
If you’re in the mood for a twist, here are a few variations I’ve tried and loved:
- Herb-infused flatbread: Add fresh herbs like rosemary or thyme directly into the dough for a fragrant touch.
- Garlic flatbread: Mix in a couple of cloves of minced garlic into the dough, or brush with garlic butter before serving.
- Cheese-stuffed flatbread: Roll the dough out and place a small handful of cheese in the center. Fold and seal, then cook for a cheesy surprise inside.
- Whole wheat flatbread: Swap the self-raising white flour for whole wheat flour to give it a nuttier flavor.
Final Words
What I love most about Jamie Oliver’s flatbread with yogurt is that it’s so adaptable. It can be served as a side dish, used to scoop up dips, or wrapped around grilled vegetables or meats. It’s one of those recipes you can make your own, depending on what’s in your pantry or fridge.
I’ve made this recipe dozens of times, and it’s always been a crowd-pleaser. No one ever believes how simple it is to make something so delicious. And the best part? You don’t need fancy ingredients or equipment. Just a few basics, a little bit of time, and you’ve got homemade bread that’s way better than store-bought.
FAQs
Can I Make Jamie Oliver’s Flatbread With Yogurt Without Yogurt?
No, yogurt is key for the texture and flavor of the flatbread. If you’re avoiding dairy, try using a plant-based yogurt alternative.
How Long Does It Take To Make Jamie Oliver’s Flatbread With Yogurt?
It takes about 30 minutes from start to finish, including the time to let the dough rest.
Can I Store Leftover Flatbread With Yogurt?
Yes! Store it in an airtight container at room temperature for a day or in the fridge for up to 3 days. Reheat it in a pan for best results.