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.

Finger sandwiches are also sometimes used as appetizers. These easy-to-eat sandwiches are made with soft, flat breads that are folded, or wrapped, around the fillings. A wide variety of fillings can be used in these sandwiches.

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.

Storage: Wrap any leftover flatbread in plastic wrap or place in a Ziploc bag with the air squeezed out. Store at room temperature for up to four days. Store in the refrigerator for up to a week and in the freezer for two to three months.

Toast it however, and it comes to life. The slight browning of the outside improves the flavour. The steaming of the inside softens the bread inside. I'll bet the Subway flatbread has similar properties.

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.

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).

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 culture eats flatbread? ›

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, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

open–faced sandwich (noun)

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.