Flatbreads

Flatbreads

Allergens: wheat, milk

 

Ingredients (to serve 10 children)

600g plain flour (contains wheat)

1 tsp salt

100g unsalted butter (contains milk)

370 ml semi-skimmed milk

2 tbsp olive oil

300g ham or other cooked meat

300g cheddar cheese (contains milk)

2 cucumbers

10 salad tomatoes

 

Equipment

  • Hand washing bowl
  • 4 aprons, hairbands and blue plasters
  • Clean tea towel and kitchen roll
  • Table spray (water with a small drop of washing up liquid)
  • 2 x weighing scales
  • 2 x desert spoons & teaspoons
  • 2 x measuring jugs
  • 1 x measuring spoon
  • 4 serving bowls
  • cling film
  • sticky labels and a pen
  • 4 x rolling pins
  • 4 chopping boards
  • electric wok or pan
  • silicone spatula
  • Plates, knives and forks

 

Method

  1. Risk assessment 1 adult : 4 children maximum
  2. Assemble all your ingredients, equipment and instructions ready for the children
  3. Health & Safety: ensure that all the chefs tied their hair back, washed their hands, put on an apron, covered cuts with a blue plaster.  
  4. Child 1 spray the table, child 2 dry the table with a kitchen towel
  5. Weigh butter and melt in microwave
  6. Weigh / measure flour – 60g per child
  7. Add salt – pinch per child
  8. Measure milk – 37 ml per child
  9. Measure butter – 10g or 3/4 tbsps per child
  10. Combine flour, salt, milk, butter 
  11. Sprinkle chopping board with flour and kneed until the dough forms and is smooth.  Add extra flour if the dough is sticky
  12. Wrap with cling film, write your name on a sticky label and add to your dough.  Rest for 30 minutes at room temperature
  13. Dust table with more flour. Separate dough into 2 halves. Roll into flat balls with the palms of your hands. Roll out to be flat
  14. Cook for 2 mins
  15. Serve with cooked meat, cheese and salads

To add flavour to the flatbread use chopped herbs, olives or sun-dried tomatoes

Recipie
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