Olive, thyme and chilli flatbread

Olive, thyme and chilli flatbread

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  • Makes 6
  • Easy
  • Fat conscious
  • 45 minutes (including resting time)
  • 10 minutes


  • 2 t instant dried yeast
  • 1 t sugar
  • 700 g cake flour
  • 50 g milk powder
  • 1 t salt
  • 1½ cups warm water
  • 1 T olive oil
  • 2 T fresh thyme leaves
  • 2 T dried chilli flakes
  • 50 g black olives, chopped
  • 50 g green olives, chopped

Cooking Instructions

Preheat the oven to 200ºC.

Sift all the dry ingredients into a bowl. Make a well in the centre. Pour in the water and oil. Stir with a wooden spoon.

Using your hands, mix in the thyme, chilli and olives. Knead for 10 minutes. Cover and place in a warm place until doubled in size.

Knock back with your fist.

Divide into 6 balls and roll out thinly on a floured surface. Place on a baking tray. Bake for 8 minutes.

Serve with yoghurt, cheese and pomegranate mezze.

Cook’s tips: You can make the dough and keep it in the fridge for 3 days before rolling out and baking. Add a handful of seeds to the dough if you like.


Jacques Erasmus Recipe by: Jacques Erasmus
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