Easy Camping Recipe / Hostel Cooking: Flatbreads Made With Just Flour & Yoghurt

Nienke Krook

Dutch travel blogger who -after 2 years in Sydney- now lives in London. Always on the lookout for experiences that can enrich your life related to nature, culture and food.

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12 Responses

  1. Irene says:

    jummieeeeeeeeee!!!! These are so good! :-) Will try making them next week!

  2. Hate to be stupid, but how much is 500g?? Can you put that in a cup measure? PLEASE

    • thetraveltester says:

      Hi Shirley, sorry didn’t think about that, haha. I’ve added it to the recipe, little over 2 cups. If you want to make less, just keep using equal parts yoghurt and water. Enjoy!

  3. Ashley says:

    I made these tonight with all purpose flour and while it required much more flour, they were awesome! I will make these again, traveling or not!

    • thetraveltester says:

      Good to hear Ashley. Love them too, we make them all the time. Fun to make some dips with them too and serve at a party. Quick&Tasty!

  4. Tricia says:

    This recipe is a cruel joke. The addition of a tablespoon each of SALT and BAKING POWDER made the dough inedible. Self rising flour has more than enough sodium as it is and self rising flour speaks (and rises) for itself. If you try this recipe at all, reduce the amount of baking powder to only one teaspoon and omit the salt completely.

    I sincerely doubt Jamie Oliver submitted this recipe as it stands, because the the two final ingredients already exist in self rising flour.

  5. Jacqui says:

    Love it! I’ll be sure to share with my readers :)
    Jacqui recently posted…What’s Cooking Full of Wanderlust? Vegan Burgers, Banana & Egg Pancakes & Peru Travel Guide!My Profile

  6. Miranda Rastatter says:

    This is a great camping recipe. It can be made in camp or partially before hand, mix with Bobby Flay or a basil based spread with yogurt was awesome.
    Just used it Rocky Mountain Park so it works at 10k plus altitude. I did cut back on the salt to just a pinch and 1/4 teaspoon bakingsoda.

    • Nienke Krook says:

      Thanks Miranda! haven’t heard of Bobby Flay before, but the basil based spread sounds great! Will try it! Thanks so much for sharing your experience, will adjust the amount of salt, as we do less than in Jamie Oliver’s original recipe too. All the best!

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