Homemade thyme flatbreads

I wanted to make a new recipe for flatbread with figs & goat cheese, and instead of buying the breads I decided to try and make them myself. I never in a million years expected it to be THIS easy but it really was! I based my recipe on one from Jamie Oliver – my food hero – and turned them into thyme flatbreads as they went better with my other recipe. I’ll be trying to make my own naan bread next (tried to make it before but it wasn’t great) and I’ll be making other versions of this flatbread too, starting with a garlic flatbread!

This recipe only requires a handful of ingredients and can be made in the oven or in a pan. The day I made this recipe the cooker of the house we are staying it wasn’t working so improvised and went with the oven instead and they turned out great! You can use this recipe as a base for some topped flatbreads or just to have as a side with some hummus or other dips.

Homemade thyme flatbreads

Serves: 7-8 thick flatbeads (about hand-sized)


  • 350g self raising flour
  • 350g natural yogurt (Greek style)
  • 3 teaspoons of baking powder
  • 5 tablespoons of thyme
  • pepper & salt



Mix all the ingredients together in a bowl. You can do this manually or using a stand mixer.


Don't knead the dough too much, just stir it all together until you get have a sticky ball. Place it in a lightly floured bowl.


Put a plate on top of the bowl and let it rest for a few minutes.


If you're using an oven: preheat it to 200°C fan.


Now it's time to divide the dough. If you want to make small breads for dipping I would go with the size of a golf ball. If you're using the dough for bigger flatbreads then go for at least double or triple the size. Keep in mind though that the dough will shrink in the oven and rise a bit too, so as always I would recommend trying to make 1 to see how it turns out.


Put the ball of dough you want to use on a floured board. Keep the rest in the bowl covered by the plate.


Roll out the dough into a flat piece of dough, again keeping in mind that it will both shrink and rise while baking. If you want quite thick dough don't roll it out too thinly of course. My dough was about 2mm thick.


Drizzle olive oil in either a grill pan or an oven tray. If you don't have a grill plate or pan, lightly press lines into the dough using skewers. Gently place the dough onto the pan or tray. Place in the oven for 15 minutes until puffed up and slightly golden-brown. Bake longer for thicker dough. If you're using a pan it'll only need to bake on both sides for a few minutes.


And that's it! Easy, right?

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1 Comment

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    Thyme flatbreads with figs, goat cheese, walnuts, rocket and caramelised red onion | My Emerald Kitchen
    March 13, 2020 at 2:37 am

    […] recently showed you how to make thyme flatbreads, which is going to be the base for my recipe today: Thyme flatbreads with figs, goat cheese, […]

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