Quick Flat Bread – recipe

quick flat bread recipe by champagne twist.
quick flat bread recipe by champagne twist

If you need bread in a hurry, try this recipe. It only takes 40 minutes from start to finish to make 12 flat breads. They keep well for a day or 2, or you can freeze them to eat on another day.

Quick Flat Bread – recipe by Champagne Twist


  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp olive oil
  • 1 tsp salt
  • 1 cup warm water


  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  2. After resting, divide the dough into 12 small equally sized balls.
  3. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  4. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  5. Cook each flat bread for a minute on each side.
  6. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Enjoy with your meal, or make sandwich wraps. They are even delicious on their own.

If you try this recipe, please share your results in the comments below. Don’t forget to subscribe for more from Champagne Twist.  Thanks for reading.


Recipe for Bajan Beer Brea

Bajan Beer Bread – Recipe


Recipe for Bajan Beer Brea
Bajan Beer Bread – recipe

In between sewing projects, I have been baking up a storm. On Thursday I made mini coconut loaves (recipe posted on tomorrow), and yesterday I made these mini Bajan beer bread loaves.

I am creating a series of recipes using coconut oil as one of the ingredients. I also happened to have a bottle of Barbadian Beer in the cupboard, as you do. 4 ingredients, all with a link to Barbados, hence the name Bajan Beer Bread.  That and I like the alliteration.

Quick to make, and only 4 ingredients, you can whip these up and serve them in time for lunch.

Bajan Beer Bread – recipe


  • 375g self-raising flour
  • 3 tsp golden caster sugar
  • 1 330ml bottle of Banks beer (or your favourite brew if you cant get hold of Banks)
  • coconut oil for greasing the pans and glazing


  1. Preheat the oven to Gas mark 4.
  2. Grease and line 8 mini loaf tins, then set aside.
  3. In a large mixing bowl, sieve in the flour and sugar.
  4. Pour over the beer flour mix and stir quickly and thoroughly.
  5. Spoon the batter into each tin.  2 full dessert spoons per tin should suffice.
  6. Dab a little coconut oil on top of each of the loaves to self glaze. You can brush the top of the loaves with melted coconut, for a more even glaze if you prefer.
  7. Put the mini loaf tins onto a baking sheet and place on the top shelf of the oven.
  8. Bake for about 45-55 mins, until the top of the loaves are golden brown. The bottom of each loaf should make a hollow sound then tapped.

You can enjoy these mini loaves with cheese, as part of a ploughman’s lunch or on their own with a little coconut oil.

I shall be making another version of this bread soon, so stay tuned.

What do you think about this recipe? If you try it, please let me know how it went, I would love to hear from you.

Don’t forget to look in tomorrow for the mini Coconut loaf recipe and please like, subscribe and comment in the box below.

Thanks for reading.

Soda Bread – recipe

Soda Bread - recipe
Soda bread recipe

Hello everyone,

It’s freezing here at Champers HQ. Here’s a very quick recipe for a yeast-less bread, with only 4 ingredients.


  • 300g wholewheat spelt flour
  • 2 tsp baking powder
  • pinch of sea salt
  • 250ml buttermilk


  1. Preheat the oven to Gas mark 8. Place an empty baking sheet in the oven to heat up.
  2. Sift all the dry ingredients together into a large bowl.  Make a well in the centre.
  3. Pour the buttermilk into the well, and quickly mix the ingredients together to form a wet, sticky dough.
  4. Turn out onto a well floured surface.  Be careful not to over mix the dough – think ‘less is more’.
  5. Using floured hands, shape the dough into a ball.
  6. Take the baking sheet from the oven and place the dough on it. Be careful not to burn yourself on the baking sheet.
  7. Flour the handle of a wooden spoon, then lay across the dough and push down about half way through. Turn the dough 90 degrees and push the handle down again to form a cross. This will help the bread to bake evenly.
  8. Place the bread in the oven and bake for 15-20 minutes, until the top is golden brown and the bread makes a hollow sound when tapped on the bottom.
Soda bread, bread, loaf, flour, recipe
Soda Bread recipe photograph

I usually make my own buttermilk, which I think makes for a better loaf. If you would like  me to post about how to make your own buttermilk and butter, please let me know in the comments below.

I have other bread recipes – check out my focaccia and my Roman bread recipes. Hope you like them 🙂

Thanks for reading.


Roman Bread – recipe

Roman Bread - recipe Champagne with a Twist champagnetwist.wordpress.com
Roman Bread – recipe
Champagne with a Twist

I discovered this recipe a few days ago, and found it so delicious, I had to share. This bread is quick to make, and is believed to be similar to the type of bread consumed during the Roman Britain era.  The dough doesn’t rise as much as other bread recipes, but to get 2 loaves from just 500g of flour for me is a bonus.

It’s lovely as part of a ploughman’s lunch, served with soup or just eaten with a little butter.


  • 500 g wholemeal Spelt flour
  • ½ tsp salt
  • 1 tsp quick yeast
  • 1 tbsp honey
  • 375 ml warm water
  • 1 tbsp olive oil


  1. Pre-heat the oven, Gas Mark 6.
  2. In a large bowl, sieve together the flour, salt and yeast.
  3. Add the honey to the water and stir until the honey has fully dissolved.
  4. Add the honey water to the dry ingredients and roughly mix.
  5. Add the oil to the dough and mix.
  6. Knead the dough by hand for about 5 minutes.
  7. Divide the dough equally between two greased 500g bread tins.
  8. Cover and leave to rise for half an hour in a warm place.
  9. Bake in the oven for 40 to 45 minutes.

If you try this recipe, please share your results with us in the comments box below. I would love to hear if you love this recipe as much as me 🙂