JEN Perry, from Woolston, will be back on Friday with her live cookery demonstrations.

This week, flat breads.

"This is an amazing versatile and tasty flat bread recipe. It is so quick, doesn't need any yeast and can use almost any flour that you have in your cupboards (today I will try it with gluten free flour and strong flour and update you in advance of Friday if they both work).

It is a great one to get the children in the kitchen, all you will need to do for them is the hot stuff.

The recipe below makes six flatbreads, as I will demonstrate live on Friday at 12pm on the Warrington Guardian Coronavirus Facebook page.

I'll be showing you how to make the basic flatbread and then turn it into an Indian inspired bread, a garlic bread and a pizza. Once you have the hang of it I am sure you will be able to come up with your own inspired flavourings!

I use butter as I like the flavour it brings to the bread, but you could substitute with olive oil, and similarly with the milk you could swap it for almond milk to make it vegan.


300g plain flour (plus extra for rolling)

1/2 tsp salt

50g butter

185g milk

A little oil for your pan

Topping ingredients

Garlic and butter to make garlic bread

Passata or tomato puree and cheese to make pizza. Some dried herbs would be good too.

Cumin seeds and coriander for Indian inspired bread


Weighing Scales

Frying pan



Measuring jug

Rolling pin (or bottle)

Grill - if you want to heat the top of your pizza

Method for the basic bread

Melt the milk and butter in a pan or in the microwave

Mix in the flour and knead lightly for a minute

Split into six balls. Cover the ones you're not using so they don't dry out

Roll the ball into a bread shape

Heat a tiny bit of oil, and get your pan quite hot

Put the bread in the pan and cook for around 2 minutes or until it begins to brown

Turn it over and cook the other side.

Watch the video for the other options! Available here after the LIVE EVENT