How to make it
Make the doughMix flour, yeast, sugar and salt in a bowl. Add the lukewarm water and knead the dough for 10 minutes until smooth. Leave to rise for 30 minutes under a damp cloth.
Prepare the fillingFry the minced meat loose in a splash of oil or lard. Add shallot, garlic, cumin and paprika. Season with pepper and salt. Add the wild herbs last and let the mixture cool.
Prepare the kamadoBring your kamado gently up to 190-200°C with the heat deflector. Note: the temperature at grate level is often 20-30°C higher than what the dome shows. Let the grill burn off well before you start baking, this prevents damage and gives even cooking. Keep your grate clean for the best result!
Fill the breadDivide the dough into two pieces. Roll out both parts into circles slightly larger than your skillet. Place the first half in the greased skillet. Spread the minced meat filling over it. Cover with the second layer of dough. Press the edges together well.
Add the toppingBeat the egg loose with a spoon of milk and mix in some more green herbs. Brush the top of the bread with it. Sprinkle with sesame seeds or sea salt if you like.
Bake on the kamadoPlace the skillet on the grate and close the lid. Bake the bread for 30-40 minutes, until the top is golden brown and firm. Turn halfway if needed for even cooking.
