Grilled kumara bread by Monique Fiso | Gourmet Traveller

Ingredients

• 600 gm (4 cups) plain flour, plus extra for dusting
• 3½ tsp dried yeast
• 2½ tsp dry-roasted fennel seeds
• 2½ tsp dry-roasted cumin seeds
• ¾ tsp manuka honey
• 100 gm lamb fat (see note), melted
• Kumara sourdough starter
• 600 gm kumara (about 2 kumara), unpeeled
• 500 gm (3⅓ cups) plain flour
• 500 gm wholemeal flour