Recipes

Charred flatbreads from the pizza oven

24 August 2026 · 4 min read

Crisp, lightly blistered edges with a soft, pillowy centre — four ingredients and ninety seconds of fierce heat.

A pizza oven is wasted on pizza alone. At 400°C a simple flour-and-yoghurt dough puffs in seconds, giving you flatbreads with leopard-spotted edges and a centre soft enough to fold around anything.

Mix 300g strong white flour with 250g natural yoghurt, a teaspoon of baking powder and a generous pinch of salt. Knead for three minutes, rest for twenty, then divide into six and roll to the thickness of a pound coin.

Slide them onto a hot stone one at a time. They will balloon almost immediately — turn once, then brush with melted butter, sea salt and chopped coriander while still hot.