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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.