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.

Preheat the oven to 350F. Arrange flatbreads on a baking sheet. Spread each flatbread with your magic touch and top with protein and 2 cups of fruit and veg. Bake for 10-15 minutes or until golden.

It can be used to scoop up dips and spreads, such as hummus or tzatziki. It can also be used as a wrap for sandwiches or filled with ingredients to make a flatbread pizza. Additionally, it can be torn into pieces and used to soak up sauces and gravies in dishes like curry or stew.

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.

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.

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!

Cooking Directions using conventional ovens:

Preheat oven to 425 degrees F. Remove Flatbread from box. Remove Flatbread from plastic bag. Place thawed Flatbread directly on your oven rack.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

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

Is flatbread healthy? Yes! It's one of the healthiest breads you can make because it's low in calories and fat but high in fiber.

Why do people eat flat bread? ›

The truth is, flatbreads have been popular for centuries all over the world simply because they are easy to produce and even more delicious to eat. From ubiquitous Italian pizzas to lesser-known Indian chapatti, the one food that connects almost all culinary cultures is the simple but flavorful flatbread.

Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit. Serve the flatbreads while still soft and warm. Once cold, they won't be quite the same.

Serve the flatbreads while they are still soft and warm. Once cold, they won't be quite the same.

The best way is to use a hot flat pan and reheat one at a time and keep warm in a clean tea towel. They only need a few seconds each so it will take a couple of minutes to do them all. Next best is wrapped in foil and warmed through in oven.

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well.

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).

For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. You can also scale the recipe up to make a larger batch of DIY self-rising flour and store it for later use.