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Fresh Living Network
Grid cakes

Grid cakes

A South African braai staple, cooked simply on a grid.
RECIPE TYPE:Baked goods
  • Dissolve yeast in water in a large bowl
  • Stir in half the flour, one cup at a time. Mix for 1 minute.
  • Cover and allow to rest for two hours. The dough is ‘alive’ and will have grown in size.
  • Add remaining flour and salt
  • Turn out onto a well-floured surface and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic
  • Place the dough in a large, oiled bowl and cover with plastic wrap. Allow to rise for a further 1 to 2 hours until it doubles in volume
  • Divide dough into 12 - 16 pieces. On a floured surface, form into square shapes.
  • Cook on a grid. First use medium coals to form a crust on both sides, then cook slowly over cooler coals, turning until cooked through (the bread should sound hollow when tapped).
  • Serve hot with tomato jam and biltong or braaied snoek for a West Coast experience
  • You can freeze half of the batch for next time if you need to

Bakers tips

  • Cheat and ask your Pick n Pay Bakery for ready-made bread dough; they will gladly sell it to you by weight
  • Never add all the flour in a recipe to the dough until you’re sure it’s needed. It is usually better for the dough to be slightly wet, as this encourages fermentation better than when the dough is dry.
  • Grease your hands with butter or oil before kneading. This makes for a beautiful dough and no stickiness on your hands
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