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.

One of the best things about flatbread is that it's extremely versatile, meaning it can be eaten in any way. This allows bakers in different countries to create gourmet meals that fit with their culture.

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.

Self-raising flour has a specific ratio of flour to baking powder. To replicate self-raising flour the proportion is approximately 1 tsp baking powder: 150gm (1 cup) of plain flour. However, many recipes require a different proportion of baking powder to flour in order to achieve the desired leavening.

Simply dampen a paper towel and wrap it around the flatbread or pita. Place it in the microwave and heat on high for 10-20 seconds. The moisture from the damp towel prevents the bread from drying out, keeping it soft and pliable. Be careful not to overheat, as this can make the bread rubbery.

You can eat it plain, which is tasty or use it in place of any other type of bread. A lot of people like to make their own pizza with flatbread. Just add sauce, cheese, and toppings.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

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.

History. Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization.

What country eats flat bread? ›

Traditional flatbreads include those consumed in the Middle East, North Africa, the Indian subcontinent, Central America, China, and Europe. In many of these countries, flatbreads are an important food staple.

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.

Use the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain flour to make either a small batch or a bulk batch of self raising flour.

Self rising flour is a mixture made up of regular flour, baking powder and salt. You can make your own by combining 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

She simply has plain flour and baking powder in her lavish larder, and if a recipe requires self-raising flour, she DIYs it. But how much baking powder to add, that is the question. According to Nigella, 2 tsp of baking powder for each 150g of flour will do it.