(Taken from Justin Bonello’s brilliant book, Cooked in Africa.)
The great thing about this bread is that you don’t need to knead it for hours and you can add anything from fresh herbs to sun-dried tomatoes or olives and fresh chillies to spice it up. This recipe makes one small dense loaf, or five medium-sized rolls so adjust to fit the size of your pot and the number of friends for whom you’re cooking.
Put the flour into a mixing bowl. Make a well in the centre and pour about two-thirds of the cider into the well. Start mixing. Add just enough cider to ensure that the dough isn’t too sticky or too dry – knock back what’s left of the cider. Cover dough with cling wrap, put in a warm place and leave to rise for 20 minutes. The trick here is not to overwork the dough.
Shape the risen dough into a round wheel. Pour five tablespoons of sunflower oil into the pot and heat it up. Place the dough inside the pot. Put the lid on, place in hot coals (also cover the lid with hot coals) and walk away for about 40 minutes, remembering to add new coals underneath every now and then.
(We added sun-dried tomatoes, olives and fresh chillies. This bread tastes best on the day it is made.)