The Great Australian Bake Off

These delicious breads are made with fresh asparagus, smoked garlic and pepper.


  • Garlic and Fennel Naan

  • 1 bulb smoked garlic

  • 1 tsp fennel seeds

  • 1 tsp dry yeast

  • 2 tsp caster sugar

  • 2 cups plain bread flour

  • 1 tsp sea salt flakes

  • 1/8 tsp baking powder

  • 3tbs plain yoghurt

  • 3 tbs olive oil

  • Butter to brush naan once cooked

  • ¼ cup salt flakes

  • Asparagus and Gruyere Filled Flatbread

  • 48 x fresh asparagus (mix of green purple and white if available)

  • 400g gruyere cheese

  • 1 tsp yeast

  • 500g plain flour

  • 2 tsp salt flakes

  • 1 tsp caster sugar

  • 2 tbsp olive oil

  • Pepper grinder


  • Garlic and Fennel Naan:

  • 1.

    Add yeast and 1tsp sugar to ¾ cup warm water and mix, sit aside to froth up (approx 10 minutes).

  • 2.

    Sift flour, salt, baking powder and remaining sugar. Crush fennel seeds in mortar and pestle. Grate garlic on micro plane, amount to suit your taste of garlic…I love it so a lot for me.

  • 3.

    Add oil and yoghurt to yeast mix and pour into flour mix.

  • 4.

    Now add fennel seeds and garlic to flour mix. Use fork to bring mix together and gently use hands once mix is combined. Cover and let rest in warm place for 1 hour.

  • 5.

    Cut into 6 pieces and roll out into oval shapes approx 30cm long x 20cm across (don’t be too fussy it is supposed to look rustic)

  • 6.

    Heat fry pan to near smoking and drop rolled naan gently into pan for 1 minute (don’t worry if it blackens, this is good), flip over and cook for another 30 sec to 1 minute. Repeat with 5 other pieces. As you remove the naan brush liberally with butter and enjoy.

  • Asparagus and Gruyere Flatbread:

  • 1.

    Preheat oven to 220C

  • 2.

    Cut bottom 3-5cm off asparagus as this can be tough. Peal asparagus to remove outer skin

  • 3.

    Grate cheese ready to add to bread

  • 4.

    Add yeast to flour in a bowl

  • 5.

    Measure 100ml of boiling water and top up to 300ml with cold water and add oil. Make well in flour and add water/oil mix. Use hands to combine. Once combined remove dough and knead gently by pushing away from yourself until dough is smooth and elastic. Cut into 6 pieces and roll into rectangles approx 25 x 20cm. Arrange dough so long side is facing you and sprinkle cheese onto left hand side half of dough and top with asparagus arranged top to toe leaving 1cm on edge for sealing. Cut 3 slits in right hand side of dough so you can see inside as bread cooks. Top with more cheese and fold in half to cover and seal edge. Sprinkle with salt flakes and sit aside to prove for 20 minutes.  Cook in oven for 13-15 minutes or until golden. To serve crack some pepper over the top

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 300kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 12g
  • Carbohydrate 36g
  • Sugar 1g
  • Sodium 275mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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