What ingredients will Year 9 students need this half term?

Year 9 Food Technology Lessons

Here are the ingredients lists and methodology for the dishes you are cooking this term.


Food Technology teachers will tell students exactly what their class is cooking and the specific day to bring in ingredients.

Easy Flatbread


175g self-raising flour, plus extra for dusting

1 teaspoon baking powder

175g natural yoghurt

Container to take your food home


  1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough.
  3. Knead for a minute or so to bring it all together.
  4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
  5. Dust a clean work surface and rolling pin with flour, roll into 6 equal-sized pieces (roughly the size of a golf ball).
  6. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
  7. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
  8. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

Easy Bread Rolls


200g strong bread flour

1 sachet of dried yeast

Pinch of salt


125ml warm water

Container to take your food home


  1. Put the flour into the mixing bowl.
  2. Add the yeast and mix together.
  3. SLOWLY add the water a tablespoon at a time. You might not need to use all your water.
  4. Make into a soft ball of dough.
  5. KNEAD the dough on a floured surface until soft and stretchy.
  6. Shape the dough into your desired shape, place on a baking tray and bake at 200c for 15 minutes until golden brown in colour.

Garlic Doughballs


For the dough balls:

50g butter

300g strong white bread flour

7g sachet dried yeast

1 tbsp caster sugar

Oil for the bowl and baking sheet

For the garlic butter:

100g butter

1 garlic clove, crushed

Container to take your food home


  1. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise.
  2. Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
  3. Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins.