Tom Kerridge’s flatbreads with beef dripping butter

recipe Detail


These pillowy flatbreads from Tom Kerridge are spread with spoonfuls of beef dripping butter for an unforgettable pub grub-inspired bite.


- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/4 cup olive oil

- 1/2 cup water

- 1/4 cup beef dripping butter

- Salt and pepper, to taste

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano


1. In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix well.

2. Add 1/4 cup of olive oil to the dry ingredients and mix until the mixture resembles coarse crumbs.

3. Slowly add 1/2 cup of water to the mixture, mixing until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

5. While the dough is resting, prepare the beef dripping butter. In a small saucepan, melt 1/4 cup of beef dripping butter over low heat. Once melted, remove from heat and set aside.

6. Preheat a skillet over medium-high heat.

7. Divide the dough into 4 equal portions and roll each portion into a ball.

8. On a lightly floured surface, roll out each ball into a thin, round flatbread.

9. Brush one side of the flatbread with the melted beef dripping butter and sprinkle with dried thyme, oregano, salt, and pepper.

10. Place the flatbread, butter side down, onto the preheated skillet. Cook for 2-3 minutes on each side, until golden brown and slightly crispy.

11. Repeat with the remaining dough and beef dripping butter.

12. Once all the flatbreads are cooked, brush them with any remaining beef dripping butter and sprinkle with additional seasoning, if desired.

13. Serve the flatbreads warm and enjoy as a delicious side dish or as a base for your favorite toppings. The beef dripping butter adds a rich, savory flavor to the flatbreads that pairs perfectly with the herbs and spices. Enjoy!

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