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Recipe: Honeyed Flatbreads

Try your hand at these delicious Tudor flatbreads

Shashika Poopalasingham
Honeyed Flatbread

To celebrate the return of our care farmers for the autumn term we had a lot of fun recently doing some camp cooking at Mary Arden's Farm. Yummy honeyed flatbreads, buttery plum and apple fry and Tudor style ginger bread were all lovingly crafted over a hand-built fire (using flint, steel, char cloth and straw, for added authenticity).

Have a go at home with this recipe for delicious honeyed flatbreads:


  • Ratio of 3 eggs to every 1kg of plain flour
  • Several good tablespoons of honey
  • Minimum of 300ml water
  • Little pinch of salt to bring out the flavour


Make a central well in the plain flour and add your eggs, either pre-beaten or beat them in the well.

Gradually mix eggs and flour together, adding water and the honey to make a springy dough similar to a pizza dough.

Then divide the dough into pieces and flatten out ready for cooking on a skillet. Don't make the individual breads too thin but have fun making them into any shape you like!

Cook quickly on a nice hot grill or frying pan until golden brown on both sides. Eat while still hot for maximum enjoyment.

We'd love to see how you get on - send us pictures on Facebook and Twitter @shakespearebt.

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