Roosterbrood

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.