Quick 20-Minute Braai Bread
Golden, blistered flatbreads made from a simple 4-ingredient dough, grilled directly over medium-hot coals.
We’ve got 20 minutes. That’s when this 4-ingredient braai bread saves the day. Golden outside, soft inside, and ready before the rain hits. With zero yeast and no proving time required, plain flour and yoghurt come together into tender flatbreads that puff up directly on the braai grid or a hot cast-iron skillet, ready to be brushed with garlic herb butter.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 cups flour, 1 tsp baking powder, and a pinch of salt.
- 2
Form the Dough
Add 1½ cups plain yoghurt to the bowl and stir with a wooden spoon or spatula until the mixture starts to clump together.
- 3
Use your hands to gently bring the dough into a ball. Knead directly in the bowl or on a lightly floured surface for 1 to 2 minutes until smooth, pliable, and slightly tacky, but not sticky to the touch.
The rest of this recipe
There's 4 more ingredients and 6 more steps to go.
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Ivana’s note
Skillet Alternative: If weather halts the braai completely, cook these in a dry, smoking-hot cast-iron skillet or griddle pan on the stovetop for 3–4 minutes per side.
Yoghurt Consistency: Plain full-cream yoghurt gives the softest crumb. If your yoghurt is very watery, hold back 2 tablespoons initially so your dough doesn't become overly wet. If using extra-thick Greek yoghurt, you may need an extra tablespoon of water or yoghurt to bring the flour together.
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