Jamie Oliver’s Corn Flatbreads are a vibrant, flavorful twist on traditional flatbreads. Made with sweetcorn, self-raising flour, and Cheddar cheese, these flatbreads are soft, yet perfectly crispy on the outside. Paired with a fresh, tangy salsa made from charred spring onions, sweetcorn, and tomatoes, they create a truly satisfying dish. The addition of creamy yoghurt and fresh coriander makes these flatbreads perfect for any meal of the day. Whether you’re serving them for breakfast, lunch, or dinner, these corn flatbreads are sure to be a hit!
Why Everyone Will Love This Recipe
What makes Jamie Oliver’s Corn Flatbreads so irresistible is their texture and flavor. The dough is rich and cheesy, while the flatbreads themselves are soft yet slightly crispy. The fresh salsa brings a tangy, zesty flavor, balancing out the richness of the cheese. The dollop of yoghurt on top adds creaminess, and the fresh coriander leaves provide a fragrant finish. It’s the perfect combination of flavors and textures, all in one easy-to-make dish.
What Are Jamie Oliver’s Corn Flatbreads?
Jamie Oliver’s Corn Flatbreads are homemade flatbreads made with sweetcorn, flour, yoghurt, and cheese. The dough is mixed, rolled out into rounds, and cooked in a frying pan for a golden, slightly puffed-up texture. The flatbreads are then topped with a fresh salsa made from charred spring onions, sweetcorn, tomatoes, and lime juice. Finished with a dollop of yoghurt and a sprinkle of fresh coriander, these flatbreads are a simple yet satisfying dish perfect for any occasion.
Cooking Tips
- Use self-raising flour: This helps the flatbreads puff up nicely while cooking. If you don’t have self-raising flour, you can substitute it with plain flour and a teaspoon of baking powder.
- Grate the cheese: Grating the cheese will help it melt evenly into the dough.
- Char the vegetables: Charring the spring onions and sweetcorn adds a lovely smoky flavor to the salsa.
- Serve immediately: These flatbreads are best enjoyed fresh and warm. If you have leftovers, store the flatbreads and salsa separately in the refrigerator for up to 2 days. Reheat the flatbreads in a dry pan before serving.
- Customize your salsa: Feel free to add more ingredients like chili or avocado to the salsa for an extra flavor kick.
Frequently Asked Questions
Can I make these flatbreads ahead of time?
While these flatbreads are best enjoyed fresh, you can make the dough ahead of time and refrigerate it for up to 24 hours. When you’re ready to cook, divide the dough into rounds and cook as directed.
Can I use a different type of cheese?
Yes, you can substitute the Cheddar cheese with other varieties, like mozzarella, Monterey Jack, or even a tangy feta for a different flavor profile.
Can I make these flatbreads gluten-free?
Yes, you can use gluten-free flour in place of regular self-raising flour. Keep in mind that the texture might vary slightly.
Can I add other vegetables to the salsa?
Absolutely! Feel free to add finely chopped cucumber, avocado, or even a splash of hot sauce for extra flavor.
How to Store
Store leftover flatbreads in an airtight container at room temperature for up to 2 days. If you have leftover salsa, keep it in the refrigerator for up to 2 days as well.
How to Freeze
To freeze, allow the cooked flatbreads to cool completely. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat in a dry pan or microwave before serving. You can freeze the salsa as well, but it’s best to make it fresh for optimal flavor.
Ingredients
- 1 (200g) tin of sweetcorn in water, drained
- 200g self-raising flour
- 100g natural yoghurt, plus extra to serve
- 75g Cheddar cheese, grated (plus extra to serve)
- 4 spring onions, chopped
- 320g ripe tomatoes, diced
- Extra virgin olive oil, for serving
- 1 lime, for juice and zest
- A few sprigs of fresh coriander, for garnish
How to Make Jamie Oliver's Corn Flatbreads
- In a large mixing bowl, combine the drained sweetcorn, self-raising flour, natural yoghurt, and grated Cheddar cheese. Use your hands to mix the ingredients together until a dough forms.
- Divide the dough into 4 equal pieces. Roll each piece into a ½ cm-thick round on a floured surface.
- Heat a dry frying pan over medium-high heat. Cook each flatbread for 3 minutes on each side, or until golden and puffed up. Stack the flatbreads in a clean tea towel to keep warm.
- In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the spring onions and sweetcorn, and cook until slightly charred. Remove from heat and chop the charred vegetables. Combine them with the diced tomatoes in a bowl. Add the lime zest and juice, season with salt and pepper, and mix well.
- Spread a dollop of yoghurt on each warm flatbread. Top with the fresh salsa, a sprinkle of extra grated cheese, and fresh coriander leaves for garnish. Serve immediately.
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