Grilled Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 550)
- 250 g beer or water
- 10 g salt
- 40 g yeast
Print Recipe
Pin Recipe Instructions
- Mix all ingredients and knead for at least 5 minutes. Let rest for 30 minutes.
- Cut approx. 15 parts out of the dough and shape into any flat particles or work out the dough into 4 flat cakes. Let rise again for approx. 20 minutes until the parts have volume (approx. 50% enlargement).
- Flour the pieces or flatbreads (possibly also brushed with olive oil) on the grill (push grill rack to upper to medium height) and bake slowly, turning frequently.
- Caution: Depending on how hot the grill is, the rolls or flatbreads can burn quite quickly, so be careful.
- Variations: Work steamed onions or steamed garlic into the dough, chopped chili peppers also fit well.
- The recipe comes from South Africa from my friend Wilferd and has long been made there as a grill side dish.
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