- 1 kg cake flour
- 1 x 7 g sachet instant yeast
- 60 g sugar
- ½ t salt
- 2 T olive oil
Using a blender, mix together the flour, yeast, sugar, salt and oil, then, with the blender still running, slowly add the warm water, a little at a time, until a smooth, elastic dough forms.
Transfer to a deep dish and cover with plastic wrap, then leave in a warm place for 30 minutes, to prove. Once the dough has risen, remove it from the dish and beat it down, then form into small balls and arrange on a tray.
Return to a warm place and allow to prove for a further 30 minutes. Grill over medium-hot coals, turning gently, until the roosterbrood sound hollow inside.
Cook’s note: Serve torn open, spread with butter and filled with mozzarella, biltong and tomato, or, for something sweet, a good dollop of grape jam.