Easy Campfire Bread: Your Ultimate Braai Side!

Optional — the recipe works without them.

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1

Find sturdy, green sticks about 1 inch thick and 2-3 feet long. Strip 6-8 inches of bark from one end for a clean surface.
2

In a medium bowl, combine self-rising flour with water and olive oil. Add optional savory ingredients if using.
3

Stir until shaggy dough forms, then knead for 2-3 minutes until smooth and pliable. Adjust with flour or water if too sticky or dry.
4

Divide dough into golf ball-sized portions. Roll each into a 10-12 inch long snake about 1/2 inch thick.
5

Lightly grease prepared stick ends with olive oil. Wrap dough snake around stick in spiral, pinching ends firmly to secure.
6

Let campfire burn down to glowing embers with minimal flames. Hold stick over embers, rotating slowly and continuously.
7

Cook for 8-15 minutes until golden brown outside and hollow when tapped. Check by sliding one piece off to ensure no raw dough inside.
8

Carefully slide cooked bread off stick. Let cool for 1-2 minutes, then serve immediately with butter, jam, or preferred toppings.

Let the dough rest 10 minutes before wrapping so it stretches without tearing
Wrap the dough in a thin, even spiral (about 1/4 inch) so the center cooks through
Cook over glowing embers, not open flames, to avoid burning the outside
Rotate the stick every 1-2 minutes for an even, golden crust
Brush with butter or garlic butter in the last minute for extra flavor and shine

Cooking over direct flames chars the outside while the inside stays raw
Inaccurate flour measuring makes the dough too sticky or too dry - spoon and level it
Wrapping the dough too thick stops the center from cooking (keep it about 1/4 inch)
Not pinching the ends firmly means the bread slides off the stick
Rushing over high heat instead of low, patient embers

180-220 kcal

Calories