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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


  • 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.
  • Start mixing the dough from the centre, bringing in flour from the outside gradually until a soft dough forms.
  • 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.
  • Leave the dough to relax for about 30 minutes.
  • 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.
  • Flatten the dough first with a rolling pin and then use your hands to stretch and flatten the dough more.
  • Preheat the oven to 100 degrees C and line a baking tray.
  • 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!
  • Place cooked flatbreads on your baking tray and into the oven to keep warm whilst you cook the remaining dough.
  • Once you've cooked all of the flatbreads serve immediately with curry, soup, whatever you fancy!!


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