Veld and Sea / Jamie Oliver flatbreads

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Veld and Sea / Jamie Oliver Flatbreads

Veld and Sea’s take on the Jamie Oliver flatbread. Image: Filipa Domingues


This is an adaptation of Jamie Oliver’s yoghurt flatbread recipe, incorporating the wild flavours of the West Coast into the mix, and cooking the flatbreads over a fire.

Makes 6 flatbreads


1 cup of flour
1 cup of yoghurt
2 Tsp baking powder
2 Tbs olive oil
A small handful of dried Nori seaweed
¼ cup of dune spinach
¼ cup of oxalis flowers
A pinch of salt
Extra oil for cooking

In a big bowl, mix the flour, baking powder and salt together. Add the yoghurt and oil and combine. With a pair of scissors, cut up the seaweed, leaves and flowers into the flour and form a soft dough with your hands. On a floured surface, shape the dough into a fat sausage and divide into six equal balls. Roll each ball into an elongated rounds and roll flat. Cook each flatbread in a drizzle of oil in a pan over the coals until golden brown on each side. Serve with chutney and avo / honey and fruit / fried eggs.

Recipe: Roushanna Gray Image: Filipa Domingues

Also see Roushanna Gray’s recipe for freshly-foraged rockpool broth with limpet wontons.

Visit Veld and Sea for more on foraging and get a copy of the March 2019 issue of Getaway magazine to read about Roushanna Gray’s foraging  experience in rockpools around the West Coast. Also find out about foraging dos and don’ts.

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