Pull-apart bread

pull apart bread

  • 750 ml whole-wheat flour
  •  375 ml cake flour
  •  30 ml baking powder
  •  ½ tsp salt
  •  30 ml chopped fresh parsley
  •  15 ml fresh thyme leaves
  •  125 ml coarsely grated cheddar cheese
  •  2 eggs, beaten
  •  500 ml plain low-fat yoghurt
  •  60 ml low-fat milk, plus 2 tsp (10 ml) for brushing
  •  125 ml sunflower oil
  •  2 cloves of garlic, crushed (optional)
  •  Pinch of cayenne pepper or paprika to taste

Serving size: 6
Preparation Time: 1 hour 30 mins

  1. Preheat oven to 180 °C. Line and lightly grease a baking tray and dust with a little extra cake flour.
  2. Mix flours, baking powder and salt in a mixing bowl.
  3. Stir half the herbs and half the cheese into the dry flour mixture.
  4. Beat eggs, yoghurt, milk and oil together in a separate bowl and add garlic, if using.
  5. Stir egg mixture into the flour with the back of a knife, ‘cutting’ the liquid into the dry ingredients until it just forms a dough.
  6. Gently form dough into 18 - 20 balls but take care not to handle the dough too much. (dust your hands with extra flour if the dough is difficult to handle.)
  7. Pack balls close together in a circle, but without touching each other, on the baking tray. Start with one ball in the middle of the baking tray and then pack a circle with another 5 or 6 balls around the middle one. Repeat with the remaining balls to form a second circle.
  8. Brush dough with milk. Mix remaining herbs and cheese with cayenne pepper or paprika and sprinkle on top of dough.
  9. Bake for 25 - 30 minutes or until golden brown and baked through.
  10. Serve warm as the starch for a meal or as a starter.


  1. Place dough balls in a lightly oiled flat-based cast iron pot and bake as above over medium coals. Place a few small coals on the lid to have even heat distribution from all sides.
  2. The dough balls can also be packed in a lightly greased oven dish, before baking.
  3. For a smaller group, the recipe can be halved successfully to make a smaller bread.


Recipe by Pharma Dynamics
Cooking from the heart


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