1. In a big bowl, mix the flour and salt.
2. In a separate cup, stir the yeast, sugar, and 1 cup of lukewarm water.
3. Let it sit for a few minutes until it’s nice and foamy.
4. Pour the foamy yeast mix into the center of the flour.
5. Stir with a wooden spoon, slowly adding the rest of the water until the dough is soft and a bit sticky, but still kneadable.
6. Knead the dough for about 4–5 minutes.
7. Cover with a clean towel and leave it in a warm spot to rise for around 30 minutes.
8. You can bake this in the oven or on the BBQ. The steps stay the same either way.
9. If using the BBQ, grab a small pot with a lid.
10. For the oven, a heatproof bowl works great.
11. Once the dough has doubled in size, punch it down and shape it into a flat circle.
12. Stack the two Camembert wheels on top of each other in the center of the dough.
13. Fold the dough over the cheese, completely sealing it.
14. Pinch the seams tight; this keeps the cheese from leaking out while baking.
15. Butter the inside of your pot or bowl generously.
16. Place the dough in it, seam-side down, and let it rise again for 20 minutes.

Bake:

1. Oven: Bake at 180°C / 350°F for 45 minutes.
2. BBQ: Place the pot on moderate heat with a few coals on top of the lid. Bake for about 45 minutes.
3. (Optional but delicious: Once baked, sprinkle grated cheese on top and pop it back in the oven or BBQ just until it melts.)
4. Let the bread cool slightly, then slice it up. Serve with fig or apricot jam for that sweet-and-savory hit.