Buddy's super-quick flatbreads | Jamie Oliver recipes (2024)

FAQs

How to make self-raising flour jamie oliver? ›

SELF-RAISING FLOUR

You can simply sift in two teaspoons of baking powder to each 150g of plain or wholemeal flour if you don't have self-raising in your cupboard.

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

Preheat the oven to 425 degrees. Place the flatbread on a paperlined or lightly oiled baking pan. Cook in the oven for 5-7 minutes or until the cheese has melted and the flatbread is heated through! Preheat the oven to 425 degrees.

It doesn't toast it just warms it up enough so it's soft and doesn't break apart or crumble when they fold it or while you eat it. I know most people aren't use to being told they "have" to order something a certain way but believe me if you don't heat the flatbread it's not edible.

Yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.

Because plain flour contains no extra ingredients, including rising agents, your cakes and pastries won't rise if you use this type of flour as it is. You'll need to add a rising agent, such as yeast or baking powder, into the plain flour if you want your baked goods to rise and become appetisingly fluffy.

Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together).

Though flatbread originated in Ancient Egypt, it can be found in several cultures. Afghanistan and India have their version of flatbread known as naan, Central and South America the tortilla, and Romagna, Italy the Piadini. Flatbread is produced and consumed nearly everywhere!

Pita is a flatbread whereas bread comes in loaves. Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.

Which is healthier: bread or tortilla? Is bread more fattening than tortilla? Bread and corn tortillas have a very similar nutrient profile. However, if you are choosing a flour tortilla, to get the most health benefit, be sure to choose one made with whole-wheat flour rather than refined white flour.

Why do Jews eat flatbread? ›

According to legend, the fleeing Israelites left their bondage in such a hurry that they didn't even wait for their bread dough to rise. Another theory holds that matzo-like flatbreads were simply easier to carry through the desert than regular bread.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

Naan is a leavened flatbread with a soft and chewy texture.

Of course you can make toast from the flatbread. You can sweeten instead of salting to get a sweet and good dish.

Microwave: Remove flatbread from packaging, place on microwavable plate and reheat for upto 1 min (850W) until warm throughout. Oven: Remove flatbread from packaging and defrost thoroughly at ambient temperature.