Braai’s need bread! Is it even a braai if there is no bread? But let’s be honest we are all a little tired of bread rolls and garlic bread. There is nothing wrong with a freshly baked bread roll and a loaf smothered in garlic butter but there are more creative options out there. Jenny Morris is saving your Easter celebrations from the usual options by bringing you this Mediterranean braai bread.
The best thing about this recipe is that you can add anything to the bread. You can also serve it as starter while you are waiting for the meat to cook. Serve it with some tapenade, humus or just with olive oil and balsamic vinegar.
JENNY MORRIS’S MEDITERRANEAN BRAAI BREAD
Basic Bread Dough
- 4 cups SASKO Cake Wheat Flour
- 2 tsp salt
- 4 tsp sugar
- 10 g instant yeast
- 1 Tbs olive oil sunflower will do
- 400 ml lukewarm water
- 8 tbls sun-dried tomato pesto
- 8 tbls basil pesto
- 8 tbls crumbled feta
- 8 tbls grated mozzarella cheese
- First, place all the dry ingredients into a bowl and make a well in the center.
- Add the oil and three-quarters of the water, and mix to form a soft dough.
- Add a little more water if need be; if it is too wet, add a small amount of flour.
- Knead the dough until it is smooth and elastic to the touch; about 15 minutes.
- Place the dough back into the bowl and oil the top; cover with a clean cloth and place it in a warm place to rise to twice its size.
- Once the bread dough has proved, punch it down and divide into 8 portions.
- Push or roll each portion into a thin circle.
- Spread the sun-dried tomato pesto into the base, top with feta and grated mozzarella cheese, dot with basil pesto and roll up.
- Sprinkle a little flour onto them.
- Place the prepared dough into a braai grid and cook turning till golden and cooked through.
We have a delicious Easter bun recipe if you are looking for a dessert idea for your braai.