Kneading the dough to make this flatbread recipe is a fun and much-loved task for jamie oliver healthy eating recipes ones. The cost per serving below is generated by Whisk.

Dust a clean work surface with flour, then tip out the dough. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves. Tips I’ve given you a recipe for garlic butter here too, but these flatbreads are lovely just as they are alongside some soup, with a fresh salad or dunked in some homemade dip. The cost per serving below is generated by Whisk.