Cheesy corn flatbreads
Jamie Oliver · jamieoliver.com · 2025 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: cheddar cheese, natural yoghurt.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
200g
Water
200g
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
320g
Cheese
75g
Dough weight
400g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (5)
- water1 x 200g tin of sweetcorn in water200g
- flourself-raising flour200g
- cheese otherCheddar cheese75g
- sauce tomatoripe tomatoes320g
- oilextra virgin olive oiln/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesenatural yoghurt100g
- over cheese4 spring onions
- over cheese1 lime
- over cheesea few sprigs of fresh coriander
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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