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Open Fire Bread

 Open Fire Bread
I was raised on a farm in Gowrie, Iowa, but my husband and I have been missionaries in Africa since 1989. We were introduced to this bread at a street fair, where it was cooked over an open fire, then served with meaty farm sausage. We quickly learned how to make it from a retired farm family.—Kathy Thye Dewbre, Kimberley, South Africa
36 ServingsPrep: 25 min. + rising Grill: 10 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons honey
  • 3 cups warm water (110° to 115°), divided
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 7 to 8 cups all-purpose flour


  • In a bowl, combine yeast, honey and 2/3 cup water; mix well. Let
  • stand 5 minutes. Add salt, oil, remaining water and 6 cups flour;
  • mix well. Add enough remaining flour to form a soft dough. Turn
  • onto a floured surface; knead until smooth and elastic, about 6-8
  • minutes. (Dough will be soft and slightly sticky.) Place in a
  • greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1 hour. Punch dough down. On a
  • heavily floured surface, roll out dough to 3/4-in. thickness. Cut
  • into 4-in. x 1-in. strips with a pizza cutter; sprinkle with flour.
  • Place on a floured baking sheet. Let rise until doubled, about 25-30
  • minutes. Place strips directly on grill. Grill, uncovered, over
  • medium-hot heat until golden brown, about 6-8 minutes, turning
  • often. Yield: about 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 94 calories, 1 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.