Jamie Oliver’s 3-Ingredient, 5-Star Recipe Instantly Upgrades Any Weeknight Dinner

Chef and TV personality Jamie Oliver has a way of making home cooking feel approachable and fun, yet elevated at the same time. Known for his no-fuss style, Oliver’s recipes celebrate simple ingredients and big flavor—whether he’s giving us comforting classics or everyday meals. We love his food because it’s real.

I’ve been making Jamie Oliver’s recipes for years, but this one for Easy Flatbreads blew me away like no other—something this delicious should not be this easy, but Oliver delivers on both counts. And these delicious flatbreads are perfect for creating a variety of easy seasonal meals.

Jamie Oliver’s Easy Flatbread Recipe Has Become My New Go-To

The ease of this recipe is simply unmatched. It calls for just three ingredients. Three! And they’re done in about 10 minutes. Just stir together yogurt, self-rising flour, and baking powder; knead the dough just until it comes together; then divide and flatten into six small ovals. Then off to the grill they go.

I also love the texture. While some flatbreads can be, well, flat and a bit tortilla-like, these turned out soft and pillowy, but with enough structure to be a vehicle for toppings if you so choose. (And I so choose!)

How I Serve Jamie Oliver’s Flatbreads

Once the flatbreads are done, I love to add toppings to make them mini pizzas. If you’re looking for inspiration, I love anything with pesto, and I really recommend the prosciutto, rosemary, red onion, and Parmesan combo. I simply slide mine under the broiler for 1 to 2 minutes until the cheese melts.

I love to make these part of an al fresco dinner spread as well, to complement meats, cheeses, and veggies. Everyone can make little stacks of different combos for a very satisfying, yet very lazy, meal that weeknights or Sunday brunches are made of. And my mouth is watering just thinking about them paired with hummus or tapenade—or more hearty spreads like this chicken salad or a smoked salmon spread as an open-faced sandwich. The possibilities are endless. 

A Couple of Things I Do Differently When Making Mine

This recipe really is perfect as-is, though there were just a couple of adjustments I made, given how I planned to serve them this time around:

• Oliver instructs you to use a stovetop grill, but I baked a second batch in the oven at 425 degrees F for about 12 minutes, flipped them halfway through so they would get a little brown on both sides, and they turned out great. (You can also use an outdoor grill.)
• The recipe says to make six slices in the middle of each piece before you put them on the grill, which makes them easier to pull apart when eating alongside soup or salad. But I skipped this step, knowing I needed them to be solid as a “pizza crust.”

Oliver also includes a garlic and herb butter recipe for brushing on each flatbread that I didn’t try, but can’t wait to use when I make these to pair with fall and winter soups. Because while these flatbreads will be on repeat for the rest of summer, I will also be making them year-round. It’s no wonder all the reviews give these Easy Flatbreads five stars.