grilled bread

grilled bread

This freshly grilled bread promises a feast that's as fun to make as it is to eat! Perfect for chicken shawarma.


  • 500 g / 1.1 lbs self-raising flour

  • 300 gr / 11 oz French quark

  • a handful chopped parsley

  • 1 clove of garlic

  • Texas Beef Seasoning 1/2 tbsp
  • 3 tbsp olive oil


Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

  1. Mix 500 g of self-raising flour with 250 g of French Quark, adding more up to 300 g as needed to achieve a dough consistency.
  2. Incorporate the chopped parsley, 1 minced garlic clove, and 1/2 tablespoon of Texas Beef Seasoning
  3. Gradually mix in about 2-3 tablespoons of olive oil until the dough is well-combined. Knead the dough for 5-10 minutes, then let it rest and rise, covered, in a warm place for 1-2 hours.
  4. After 1-2 hours; roll out the bread dough into small portions.
  5. Brush lightly with olive oil, and place on aluminum foil.
  6. Grill the bread, removing the foil as the bread cooks to allow for crisping on both sides.
  7. This grilled bread is perfect with chicken shawarma

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