Jamie Oliver Flatbread With Yogurt Recipe [Tips & Tricks]

I still remember the first time I made flatbread from scratch. I was standing in my tiny kitchen, flour everywhere, nervous but excited. I’d seen Jamie Oliver whip up these fluffy, golden flatbreads in minutes on TV. No yeast. No waiting. Just yogurt and flour and magic.

That moment changed the way I thought about homemade bread. It didn’t have to be complicated. It could be quick. It could be fun. And it could taste like it came straight from a street market in Greece or Turkey.

That’s why today I want to walk you through Jamie Oliver’s simple and satisfying Flatbread with Yogurt recipe. It’s one of those recipes you’ll turn to again and again – whether it’s for a lazy weekend breakfast or a fast weeknight dinner.

Let’s dive in.

Jamie Oliver’s Flatbread With Yogurt Recipe

The beauty of this recipe is its simplicity. No need for special ingredients. No fancy techniques. And absolutely no rising time.

Jamie’s version is rustic, fast, and versatile. You mix the dough. Roll it. Grill it. Done. The yogurt gives it a lovely tang and softness. The result? Light, chewy flatbreads with a slight crisp on the outside.

Perfect for scooping up curries. Wrapping around grilled meat or veggies. Or just dipping into hummus while standing barefoot in your kitchen. (Yes, that’s me.)

Ingredients Needed

When I first read the ingredient list, I honestly laughed. That’s it? That’s all I need? Yep. It’s so basic it feels like a pantry miracle.

Here’s what you’ll need:

• Self-raising flour – about 350 grams (plus extra for dusting)
• Plain yogurt – 350 grams, full-fat is best
• Salt – just a pinch
• Olive oil or butter – for brushing after cooking (optional but so good)

That’s it. No yeast. No eggs. No proofing time. And if you’re anything like me, you’ve probably already got this stuff in your kitchen.

How To Make Jamie Oliver’s Flatbread With Yogurt

I’ll walk you through how I make it – with all the little tweaks I’ve learned along the way.

Mix The Dough

This part always feels therapeutic to me. Just:

• Dump the flour into a mixing bowl
• Add the salt and yogurt
• Mix it with a spoon or your hands until it comes together

It should be soft but not sticky. If it’s too dry, add a spoon of yogurt. If too sticky, a dusting of flour helps.

Knead It

Flour your work surface. Knead the dough for about 2-3 minutes. You’re just aiming for smooth and stretchy.

Divide And Roll

Roll the dough into a fat sausage shape. Then divide it into 6-8 pieces.

Roll each one into a thin circle. No need for perfection. I actually love the irregular shapes – they feel handmade and honest.

Cook

Heat a dry frying pan (non-stick or cast iron works great) over medium-high heat.

One at a time, cook each flatbread:

• About 2 minutes per side
• Flip when you see golden bubbles forming

They should puff a little and get that beautiful char in spots.

Finish

Brush with olive oil or melted butter if you’re feeling indulgent. I always sprinkle mine with flaky salt or chopped herbs too.

Ingredient Science Spotlight

I’m a curious cook – I always want to know why things work. So here’s the fun science behind this simple dough:

Yogurt

• Adds acidity which tenderizes the flour
• Gives the bread a soft, pillowy texture
• Adds a tangy depth of flavor

Self-Raising Flour

• Already has baking powder mixed in
• That means no need for yeast or rising time
• It reacts with the yogurt to give a bit of lift

Salt

• Seems small but makes a huge difference
• Enhances flavor and strengthens gluten structure

When these three ingredients come together, they create a beautiful balance – chewy yet tender, flavorful yet simple.

Expert Tips

After making these flatbreads dozens of times (not exaggerating), here’s what I’ve learned:

• Get the pan hot – a hot pan gives you those golden bubbles and light char marks
• Don’t over-flour – too much and your dough turns tough
• Use full-fat yogurt – it gives the dough richness and moisture
• Let the dough rest (optional) – even 10 minutes of rest makes the dough easier to roll and slightly softer
• Add flavor to the dough – think garlic powder, za’atar, or fresh herbs

And if you’ve got leftovers? Reheat them in a toaster. They crisp up beautifully.

Recipe Variations

This dough is like a blank canvas. I’ve played with it so many times, and every version feels like a new dish. Here are my favorite spins:

• Garlic flatbread – mix minced garlic into melted butter and brush it on after cooking
• Herb-packed dough – add chopped parsley, mint, or dill right into the dough
• Cheese-stuffed – fold grated cheese inside the dough before rolling out
• Spicy version – stir chili flakes or curry powder into the flour
• Sweet twist – add a spoon of honey and cinnamon, then serve with yogurt and fruit

You can also use these flatbreads as:

• Quick pizza bases
• Wraps for falafel or grilled chicken
• Layers in a flatbread lasagna (yes, that’s a thing and it’s awesome)

Final Words

Making these flatbreads changed the way I see bread. It taught me that not everything delicious has to take hours. That sometimes, the best food is the simplest.

There’s something deeply satisfying about flipping your own bread in a hot pan. Watching it puff. Smelling that toasty, nutty aroma. Knowing that in just a few minutes, you’ve created something nourishing and warm.

I love how these flatbreads feel like a hug. They’re humble but hearty. Rustic but rich in flavor. And most of all, they remind me of why I fell in love with cooking – because food connects us to comfort, creativity, and joy.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Flatbread With Yogurt?

You’ll need plain flour, yogurt, baking powder, olive oil, and a pinch of salt.

Can I Use Whole Wheat Flour For This Recipe?

Yes, whole wheat flour works, but the texture may be a bit denser.

How Long Do I Need To Knead The Dough?

Knead it for about 5 minutes until smooth and soft.

Can I Make This Recipe Ahead Of Time?

Yes, you can make the dough a day in advance and keep it in the fridge.

What Type Of Yogurt Should I Use?

Use natural, unsweetened yogurt for the best results.

How Long Do I Cook The Flatbread?

Cook each flatbread for about 2-3 minutes on each side, or until golden and bubbly.

Can I Add Herbs To The Dough?

Definitely! Fresh herbs like rosemary or thyme would be delicious.

What Can I Serve Jamie Oliver’s Flatbread With?

You can serve it with hummus, dips, salads, or grilled meats.

Do I Need To Use A Cast Iron Pan?

A cast iron pan is ideal, but any heavy-bottomed skillet will work.

How Do I Store Leftover Flatbread?

Store leftover flatbread in an airtight container at room temperature for a day or in the fridge for up to 3 days.