When baking bread on a MOCA grill, you need to be set up for indirect cooking and that means having the heat deflector stones positioned between the coals and the cooking area.

The best way to do this is to open the bottom vent fully and just have the small holes open on the top vent. This will allow air into the fire but keep the overall temperature in the kamado resting somewhere between 150°C and 200°C (300°F - 390°F). 

Ingredients

• 500g strong flour, Plus extra for dusting
• 2 Tsp salt
• 7g yeast
• 3 Tbsp olive oil
• 300ml water

Steps

1. Mix dry ingredients into a large bowl and make a well in the centre of the bowl.
2. Pour the water and oil in and slowly mix in the dry ingredients until a dough ball can be formed.
3. Dust your working surface with flour and knead the dough for about 7 minutes.
4. Place the ball of dough into a lightly oiled bowl and cover with a damp towel.
5. Place the dough into a warm room and allow to rise for approximately an hour or until doubled in size.
6. Take the dough out and knead it for a second time. Roll it out for flat bread and cook, alternately place it on baking parchment and allow it to rise in a warm room for an additional hour.

Source.