Garlic Butter Potbrood: South Africa’s Classic Fire Bread Recipe
Garlic Butter Potbrood
South Africa’s classic fire bread — baked in a cast-iron pot over braai coals. Crispy crust, soft garlic-butter centre, the taste of every South African childhood.
The Tradition
Potbrood (pot bread) is cooked directly in a flat-bottomed cast-iron pot (potjie) over low coals or an open fire. The heavy lid traps steam for a perfect rise and the coals give that unmistakable smoky flavour. No South African braai is complete without it.
Garlic Butter Potbrood Recipe
- 500 g self-rising flour (or all-purpose + 3 tsp baking powder)
- 1 tsp salt
- 1 tsp garlic salt
- 1 tsp sugar
- 2 medium eggs
- ⅓ cup unsalted butter, softened
- 1 tsp garlic powder
- 300 ml lukewarm water (approx.)
Method
- Cream butter, sugar, eggs, garlic salt, and garlic powder.
- Mix in flour and enough water to form a soft dough. Knead 8–10 min.
- Place in greased cast-iron pot with lid. Rise 1–2 hours in warm place.
- Bake over low braai coals (or 180°C/350°F oven) 35–45 min until hollow-sounding when tapped.
- Brush with extra garlic butter while hot. Serve warm.
The bread that remembers the fire.
The taste of every South African childhood.
