Biltong Flat Bread

 

The perfect bread for a celebratory rugby braai.

Ingredients

• 1 cup water
• 400 millilitre White bread flour
• 1 sachet KNORR Bacon & Onion Flavour Potato Bake
• 10 gram Packet instant yeast
• 100 gram Biltong, sliced and roughly broken up
• 100 gram Flour for dusting

Instructions

1. In a bowl, mix together flour, yeast, KNORR Bacon & Onion flavour Potato Bake sachet contents and water to form a soft dough.
2. Knead by hand for about 15 minutes or knead in a machine for 5 minutes.
3. Place dough in a clean bowl and leave in a warm place to double in size.
4. Once risen, knock back and add the biltong.
5. Divide the mixture into 8 portions.
6. Dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter.
7. Dust off excess flour and place on braai for about 1 minute.
8. Turn and cook the other side.
9. Tip: Ensure the fire is not too hot or the bread will burn.