Biltong flatbread recipe
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Biltong flatbread recipe

South Africans don’t need an excuse to have a braai. We love exploring new tastes and sensations and putting them together in exciting ways. Pot bread is a braai staple, but have you ever tried your hand at creating flat bread? This biltong flatbread recipe combines the crispy-on-the-outside, chewy-on-the-inside flatbread with the perfect snack known as biltong. Prepare it as a braai side dish for your guests, or as a snack for the rugby game.

Biltong flatbread tips

Naturally, South Africa produces the finest biltong of any country in the planet. The salty flavours go well with the light, crispy flat bread. Some garlic butter may be used to baste the loaves, but care must be taken not to burn the garlic. As a result of their quick cooking time, you may continue prepare them even after removing the meat from the braai. Serve them hot or at room temperature, sprinkled with chopped parsley.

Do you need a quick and easy weekend braai appetiser or side dish? For the braai, try this biltong flatbread, which is crispy, soft, and filled with biltong!

Biltong flatbread recipe

Biltong flatbread recipe

Recipe by Irene Muller

Course: Sides

Cuisine: South African

Difficulty: Easy

Servings: 

Prep time: 30 minutes

Cooking time: 2 minutes

Total time: 32 minutes

Ingredients

  • 1 cup water

  • 400ml white bread flour

  • 1 sachet KNORR Bacon and Onion Flavour Potato Bake

  • 10 packet packet instant yeast

  • 100g biltong, sliced and roughly broken up

  • 100g flour for dusting

Method

  • In a bowl, mix together the flour, yeast, KNORR Bacon and Onion flavour Potato Bake sachet contents and water to form a soft dough.
  • Knead by hand for about 15 minutes or knead in a stand-mixer with hook attachment for 5 minutes.
  • Place the dough in a clean bowl and leave it in a warm place to double in size.
  • Once risen, knock back and add the biltong.
  • Divide the mixture into 8 portions.
  • Dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15 cm in diameter.
  • Dust off excess flour and place on braai for about 1 minute. Turn and cook the other side.

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