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Daring Baker’s Challenge: February – Flatbread

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10


  • 300 g bread flour, plus extra for dusting
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 tsp dried herbs, I used parsley and thyme
  • 75 ml water
  • 3 tbsp olive oil


  1. Place the flour, salt, baking powder and herbs into a medium sized bowl and mix until combined. Make a well in the middle and then add the water and oil into the centre.
  2. Start mixing the dough from the centre, bringing in flour from the outside gradually until a soft dough forms.
  3. Lightly flour your worktop and then turn the dough out. Knead for 5-6 minutes until the dough is soft and not sticky any more. It should be lovely and elastic.
  4. Leave the dough to relax for about 30 minutes.
  5. Once relaxed, split the dough into even balls, they should be 1/2cm thick. As I said, I made mine too thick and made 6, but you'll probably get 10.
  6. Flatten the dough first with a rolling pin and then use your hands to stretch and flatten the dough more.
  7. Preheat the oven to 100 degrees C and line a baking tray.
  8. Heat a non-stick frying pan over a low/medium heat. You'll need to cook in batches. Place 2 flatbreads into the hot pan and cook for about 2 minutes per side, until risen, bubbly and golden. Some parts of your flatbread should have dark patches, this adds to the flavour!
  9. Place cooked flatbreads on your baking tray and into the oven to keep warm whilst you cook the remaining dough.
  10. Once you've cooked all of the flatbreads serve immediately with curry, soup, whatever you fancy!!

Recipe Notes

Recipe adapted from JamieOliver.com - http://www.jamieoliver.com/recipes/bread-recipes/navajo-flatbreads