Dave's Barbecue Bread

This is an extension of the flatbread experiments that have dominated my breadmaking thoughts for the last year or three. It's straightforward to make, fast to rise, and easy to cook. You can do it on the barbecue or in a cast iron frypan inside if the weather is inclement. The biggest outing for this recipe was when I was asked to do it - on a decent sized barbecue - for a hundred guests at Carolyn's 60th birthday party. I had a team of rollers handing me the flats and helping with the buttering. Wonderful. I did a huge bowl of the Green Pea Guacamole to go with it.

This dough can be made ahead of time, risen and punched down a couple of times, and then stored in the refrigerator. It will keep several days.

You will need

3-4 rounded teaspoons

Active Dried Yeast (depending how impatient you are.)

1.5 tablespoons


approx 250 ml





Plain Unsweetened Yoghurt

1 - 1.5 tsp


3 cups

Hi-grade (Bread) Flour plus extra for adjusting dough to non-sticky

2 tablespoons

Olive Oil

1 generous dessertspoon

Finely Chopped Garlic or Garlic Paste

  1. In a measuring jug, dissolve yeast in a little milk.

  2. Stir in sugar, yoghurt, beaten egg, salt, garlic, and add milk to bring total volume to 500 ml.

  3. Pour into large mixing bowl, and add 3 cups of flour. (I prefer doing it in this order to avoid dry flour on bottom of bowl which is difficult to mix into the dough.) I use dough hooks on the Sunbeam mixer to mix it for about five minutes on a slow setting, making sure the ingredients combine properly. The mixture may still be a little sticky, but no problem.

  4. Turn the dough out onto a floured surface, and knead for several minutes until smooth and elastic, adding more flour to the kneading surface if dough becomes sticky as you knead. Place dough in a lightly oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume. (I use a ceramic bowl to rise the bread in, and I find, in cooler weather, it helps to give the bowl a minute in the microwave beforehand so that the dough goes into a warm - not hot - bowl to begin rising.)

  5. Punch down dough, knead a little, and leave to rise again.

  6. Punch down dough. Divide into pieces approximately 80g. (This is designed to fill an average frying pan, so suit yourself. )


  1. Preheat a cast-iron frypan to a little under half maximum heat - 5.5 to 6 on a 12 point setting, Oil a paper towel lightly and wipe the pan with it. Alternatively, fire barbecue to a reasonably hot temperature

  2. Melt about 50g of butter in the microwave.

  3. Dust the benchtop with flour, and roll out a piece of dough as flat as it will go - about the width of the pan. Pile the flats on a plate withj a paper napkin between each one, or they are likely to stick.

  4. Use a pastry brush to coat one side of the dough with melted butter and place butter side down in the pan once the pan begins to smoke lightly.

  5. The naan will begin to bubble. Coat the upper side with butter and when the underside is golden brown but not crisp, turn it over and cook for a minute on the other side until that too is golden brown where it touches the pan.

  6. Serve immediately.

Note. If the temperature is too high, the bread will char. If it is too low, it will take a longish time to cook and will be crisp rather than soft. Experiment to suit your own taste.

Serve with a hummus or guacamole style dip, or with curry or stew or beans or salsa or or or.

[For something quite different, you can roll these fellows out and bake them in the oven. You'll get a tasty flatbread with golden brown bready crust. For further instruction see the Naan Bread page]








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