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

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

With this recipe, you can make your own bread quick and easy. With just flour and yoghurt. Perfect when travelling! Want to know how? Keep reading… I’m so excited about this recipe. As a bread lover, I always find it hard to find good tasting and fresh bread while travelling. As everyone knows, making bread yourself isn’t that easy and usually involves a bread making machine and lots time sitting and waiting. Two things you probably don’t take with you when exploring new places.

But Jamie Oliver came up with a brilliant idea for making your own flatbreads. Using just flour and yoghurt. They’re quick to make, you bake them in a pan and can eat it straight away.

Here’s how:

Camping Recipe, Flatbreads

Easy Flatbreads Recipe

Makes 12



  • 500g (17,6 ounces, little over 2 cups) self-raising flour
  • 500g (17,6 ounces) natural yoghurt
  • 1 tablespoon (sea)salt
  • 1 tablespoon baking powder

How to Prepare

  1. Put all ingredients in a bowl and mix until you have a dough (add a little bit more flour if it’s too wet)
  2. Dust your work surface and knead the dough to bring it together, divide the dough into 12 equal-sized balls
  3. Dust a rolling pin with flour (a glass will do fine as well, or just flatten with your hands) and roll the pieces of dough out into side-plate sized rounds
  4. Use a knife to make a couple of vertical lines in the middle of the breads
  5. Put a pan on a high heat until hot
  6. Cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred
  7. Serve with a olive oil/oregano/garlic mixture or a dip of your choice

  The flatbreads can be frozen/chilled and then re-toasted in a pan or toaster Camping Recipe, Flatbreads quick dough Camping Recipe, Flatbreads in Pan Camping Recipe, Easy Flatbreads  

Let me know when you make them and if love them just as much as I do!


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10 Responses so far.

  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.

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