Recipe: Jamie Oliver’s Navajo Flatbread

Last night, N and I went on a Jamie Oliver Recipease cooking course that I’d booked for us ages ago.  It was really fun, the wine was good, company was great and the food was even better.  Basically, the chefs show you how to cook a dish or two, let you loose at your own station and you make the meal yourself.  So last night, we learned how to do pork-chilli, Navajo flatbread and chunky guacamole.

I actually didn’t care for guacamole–until last night!  It was positively delish; it was so fresh and green and awesome and paired with the flatbread it was like a match made in heaven!  We liked the bread and guacamole so much that we made it again tonight with our Spanish Omelette.

Our "Spanish" dinner: bowl of guacamole, flat breads, corn cobs, salad, omelette and jamon serrano.

On to the recipe!

Navajo Flatbread (for approx four pieces)


  • 200 grams of flour
  • 1/2 teaspoon salt
  • 1 heaped tablespoon of baking powder
  • 1 heaped teaspoon of fennel seeds
  • handful of parsley

Combine the flour, salt and baking powder in a bowl.

With a pestle and mortar, grind your fennel seeds.  (If you haven’t got a pestle and mortar, get one.  They’re fab.  Or grind the seeds with whatever neanderthal-ish method you can think of!)

Combine fennel seeds with flour mixture and fork through to mix everything up.  Finely chop parsley leaves and add to the bowl as well (I forgot until I starting mixing the dough, so mine were added late… that’s why you won’t see the parsley in the next couple of pics!).

If you haven’t got your dry mixture in a big enough bowl already, transfer from the smaller bowl to the bigger one now.  Make a crater in the center of your flower and add a bit of water.  Mix through with one hand in a kind of dig and twist motion.

Keep adding water a little bit at a time.  When your dough starts to form and shape up a bid, start kneading and pressing it all together with your knuckle.  Keep picking up  the dough and mixing everything together.  You’ll know you’re done when you can form a ball of dough and touch it with your clean hand and not come away with any dough sticking to you.  If you overwater, don’t freak out!  Just sprinkle a bit of flour until you get to where you should be with the dough.

Form the dough into a ball.

Cover the bowl with cling film or bag the dough in a freezer bag.  Leave to sit for about 10 minutes.

Take your ball of dough and break it apart into four sections.  These will be your flatbreads.  Now… flatten the bits of dough!  You’ll want to get them as thin as possible without having holes or without the bread falling apart.  You can use a rolling pin, but frankly I’m a tactile person and I love doing this bit by hand.

Next, heat up a skillet on a medium heat.  Make sure you move the smoke detector away or take out the batteries if you can!  One or two at a time, pop the bread into the skillet.  Heat through until the dough becomes slightly firm to the touch and you get a nice golden color to the side facing down.  Flip.

You’ll be able to tell the bread is done when you press down and the bread feels crispy and not doughy.

We served ours with the guacamole, but you could put these babies with any number of dips.

I’m going to try and make some cinnamon raisin flatbreads next weekend for breakfast, just to play around with the recipe as well.  N’s also coming up with ideas for flatbread recipes for different meals–breads to compliment curries and italian dishes and such.  It’s a pretty versatile recipe, and if you stick with the bases of flour, salt, baking powder and water you should be okay to add different things.

If anyone tries this, let me know how you did and what you think–and if you did something different, I want to hear about that too!

Happy eating!



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