Wednesday, 29 January 2014


Biltong Flat Bread

Flour for dusting
500 ml Cake Flour
15 ml Robertsons Parsley
15 ml Robertsons Garlic Salt
10 g Packet Instant Yeast
250 ml Warm Water
100 g Sliced Biltong finely sliced

In a bowl mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough
Knead by hand for about 15 minutes
Place the dough into a clean bowl and leave in a warm place to double in size
Once risen knock back and add the biltong
Divide the dough into 8 portions
Dust a surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter
Dust off excess flour and place on a hot braai for about 1 minute
Turn over and cook the other side **