4½ cups of flour

450ml water (lukewarm)

10grams yeast (dry active)

20g dried oregano or herbs

50ml honey

50ml olive oil

1 to 2 teaspoons salt






Cream cheese


Oregano or herbs





1. Combine all dry ingredients

2. Add oil and honey

3. Mix

4. Add water (Luke warm)

5. Mix to a dough and knead for about 10 - 15 mins until dough forms a soft putty-like texture. If dough too wet, add little amounts of flour as you mix. (Always best to add flour rather than water)

6. Cover and place in a draft-free area for about 1 to 2 hours or until dough has risen to twice its size

7. Check dough and uncover if risen

8. Punch down and form into a ball

9. Cut ball into strips of equal length

10. Roll strips in hand to form a sausage shape

11. Thoroughly coat the dough sausages in the cheese mixture

12. Tie coated strips into a knot as per visual.

13. Arrange in baking pan in a circle with a holier the centre for the cream cheese dip

14. Remove and allow to prove for 15 mins



1. Dice the garlic and add the Parmesan. Grate the cheddar and mozzarella, add to thebowl of garlic and parmesan, mix together and set aside.



Prepare fire in Weber, with coals on either side, leaving an open space in the middle, then make cream cheese dip



1. Add remainder parmesan oregano and cream cheese to cheese mixture and mix into a soft paste



1. Bring pan back with knotted dough balls that should now have proved nicely

2. Form cream cheese paste into a ball and drop into the centre of the dough balls

3. Smother the entire pan lovingly with more cheese. Mozzarella, cheddar, and if left over add the remainder parmesan

4. By now your epic fire should be at 200º

5. Bake for 15 – 20 minutes and ENJOY!

Epic Braai Griddle Bread