Xhosa Pot Bread Recipe

Xhosa Pot Bread

Looking for a great recipe to do with the kids?  Our Xhosa pot bread is soft-centred with a delicious outer crust.  Xhosa pot bread also known as “Umbhako” is traditionally made in a heavy pot with a lid over an open fire but you can just as easily bake it in an oven.


Great with our spicy tomato soup, Egyptian lentils or Ethiopian IAB.

Recipes by: GOLD Restaurant
Serve: 8 (starter)
Difficulty: Easy / moderate
Preparation: 10 minutes
Cooking: 45 minutes

T = tablespoon
t = teaspoon


  • 450 g cake flour
  • 7g instant dry yeast
  • 3 t white sugar
  • 2 t salt
  • 355 ml warm water


  • ½ cup frozen corn, defrosted
Xhosa Pot Bread
GOLD Restaurant fresh Xhosa pot bread


  1. Pre-heat the oven to 180 °C and generously grease a loaf tin.
  2. Sift the flour, salt, sugar and dry yeast into a mixing bowl. Ensure the ingredients are evenly distributed. Add the defrosted corn.
  3. Make a hollow in the centre and add the warm water.
  4. Using a wooden spoon, mix the liquid into the flour and finish off by mixing with your hands until the dough is smooth and the inside of the mixing bowl is clean.
  5. Transfer the dough to the loaf tin, cover with a tea towel and put in a warm place (warm spot in the sun, cabinet or drawer) to double in size.
  6. When the dough has doubled in size, place it in the oven and bake for 45 minutes.
  7. Cool the bread on a wire rack.

Tip: Dough will double and even triple in size so ensure that your receptacle is large enough.

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