Tuesday, 21 April 2015

Speedy Flatbreads with Garlic & Herb Butter

Now you may think, due to the sheer beauty of these flatbreads (and the fact that they are flatbreads) that they were the result of a long, complicated and arduous method. I am so happy to tell you - you're wrong.

I cheated. Well, actually Jamie Oliver cheated and I copied him, so technically I cheated and stole. These flatbreads took a whole 30 minutes start to finish, straight to the table. And they are delicious.

Working in a bakery where we make delicious long fermented sourdough bread means I should probably not adhere to such speedy bread methods, however, I did. And I'm not sorry. And I will again. 

You can serve these with anything. Dip them in things, mop up sauces, eat them on the side or just admire their beauty. Mine were a bit fatter than Jamie's but feel free to choose your desired thickness. Another great feature is that you will probably have all these ingredients in your cupboard already (go check now). If you don't have self-raising flour, just add two or so more tbsp baking powder and you're good to go....

Speedy Flatbreads with Garlic & Herb Butter
Recipe from Jamie Oliver

Quantities: Makes 8 - 12

Timings: 30 minutes

Kitchen Stuff: Weighing scales, measuring spoons, griddle pan 

For flatbreads:
350g (2 1/4 cups) self-raising flour, plus extra for dusting
Sea salt
1 tsp baking powder
350g natural yoghurt (I used greek style)

For garlic & herb butter:
2 cloves garlic, crushed or finely chopped
a bunch of fresh soft herbs (I used parsley, dill, basil & coriander)
40g butter


1. BREADS WHICH ARE FLAT: Add all flatbread ingredients to a mixing bowl. Mix together with a spoon then bring everything together with your hands. Tip the dough onto a floured, clean surface and knead for a minute or so (as this isn't real bread and is instead a beautifully quick cheat method, minimal kneading is required). Pop it in a floured bowl, cover with a plate and put aside.

2. BUTTER WHICH IS GARLICY AND HERBY: Finely chop/crush your garlic. Pick the leaves roughly off the herbs and finely chop them all together, discarding the stalks. Melt the butter in a small pan over a medium heat then stir in the garlic and herbs. Yum.

3. ROLLING & SLICING: Dust your work surface with flour and divide your dough in half, then each half into 4 - 6 equal sized pieces (depending on how big you want your flatbreads).  Flatten the dough with your hands and roll each piece into roughly 12cm rounds (3-4mm thick). Cut 4-6 lines into the centre of each round, leaving 3cm at each end. Cut through the bread, rather than just scoring. 

(I still don't own a rolling pin so used a roll of clingfilm for my rolling. Works like a charm.)

4. MAKING THEM GOLDEN: Place your griddle pan on high heat. Once very hot (don't touch), cook each flatbread for 1-2 minutes on each side, turning with tongs until bar-marked, puffed up and blistered. 

Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board and demolish.

Yep I ate them with pork belly. It was glorious.