Plancha Grilled Bread

Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. The potato, flour and cheese-based bread is soft and pillowy on the inside. Use it to sop up rich and colourful sauces like Mojo Verde, or Romesco Sauce, or just serve with butter.

Serves: 6
10 mins Prep Time 15 mins Cook Time
10 mins Prep Time
15 mins Cook Time
  • Pierce the potato with a fork several times so the excess steam can escape while cooking. Microwave on HIGH for 8 minutes, turning potato over halfway through cooking. Let it stand, until its cool enough to handle, then remove the skin from potato.

  • Place the peeled potato and butter in a medium bowl, add the flour, baking powder, Smoked Paprika, and Sea Salt and stir to combine. Add the egg, cheese and milk and mix until it forms a smooth dough. Divide the dough in half. Roll each piece of dough on a lightly floured surface into an oblong shape, about 1cm thick.

  • Heat the plancha (flat cast-iron griddle), or frying pan over a medium heat. Brush the plancha lightly with oil, or spray with a non-stick cooking oil. Brush off any excess flour from the dough pieces and carefully place on the plancha. Cook for 3-4 minutes on each side, or until lightly charred and cooked through. (Depending on the size of your plancha, may need to cook dough pieces in batches.)

Cooking tip

Serving Suggestion: Serve Plancha Grilled Bread with Spanish Mojo Verde Sauce, Romesco Sauce or Adobo Negro Sauce.