Magma Bread on the kamado: spectacular bread baked on the walls

Intense, playful and spectacular, Magma breads offer a unique experience on the Forest Grill. Baked directly on the searing ceramic walls, these little naan- or fougasse-style breads puff up and brown in just a few minutes. Between extreme heat, a subtle smoky note and contrasting textures, this quick recipe transforms a simple dough into a culinary spectacle as surprising as it is delicious.

Ingredients

This recipe relies on ultra-fast cooking and a supple dough, able to adhere to the hot ceramic without running.

• Naan dough or fougasse dough (homemade or ready to use)
• Flour (for shaping)
• Olive oil (optional)
• Fine salt (if the dough is not already seasoned)

Preparation

Step 1: Shaping the breads
Divide the dough into small balls the size of a golf ball. Gently flatten them by hand to form discs 5 to 8 cm in diameter. Lightly flour if necessary.

Step 2: Prepare the kamado
Light the kamado and allow it to heat up until the walls are very hot. The cooking is done without a grill, directly on the ceramic.

Cooking

The success of Pain Magma relies on extreme and stable heat. The kamado, thanks to its ceramic, delivers the ideal power for this type of vertical cooking, inspired by tandoor bread: 

• Temperature: 280 to 300 °C
• Setup: cooking on the wall, without a grill
• Cooking time: 1 to 2 minutes

Step 1: Stick the breads together
Gently press each disc of dough against the inner wall of the kamado. The dough instantly adheres to the hot ceramic.

Step 2: Allow to bake
Allow to bake until the bread bubbles, turns golden and almost comes away on its own. The surface becomes crisp while the inside remains soft.

Step 3: Remove and serve
Using tongs or a spatula, lift the breads off and serve immediately.

Serving and accompaniments

Serve the Pains Magma as soon as they come away from the kamado wall, still hot, lightly smoked and perfectly puffed up from the baking.

• Houmous or tzatziki
• Greek yoghurt with herbs
• Tapenade or aubergine caviar
• As a side to grilled meats or roasted vegetables

A convivial recipe, perfect for sharing around the kamado, straight from the fire.

Gourmet variation

Before baking, lightly brush the breads with olive oil and add garlic, fresh herbs or seeds (sesame, nigella). After baking, a touch of melted butter or fresh cheese adds even more indulgence.

Safety and essential precautions

Baking Pain Magma on the walls of the kamado involves extremely high temperatures (280–300 °C) and direct contact with the scorching ceramic. This spectacular technique requires absolute vigilance. Always use heat-resistant thermal gloves, long tongs, and keep your hands and face away from the kamado opening. Avoid any splashing of water or flour onto the hot walls, as this could cause heat flare-ups or burns. Never leave this cooking process unattended and ensure that children and animals are kept away from the barbecue. The success of Pain Magma also depends on careful and safe handling.

Conclusion

Magma Bread on the kamado proves that with a simple dough and well-controlled cooking, you can create a spectacular and indulgent moment. Quick, interactive and delicious, it perfectly embodies the spirit of the kamado: power, precision and the pleasure of fire. Enjoy hot, without delay.