Roosterkoek

Step 1: Mix 1 ⅛ lb white bread flour, ¼ oz instant dried yeast, 1 tbsp sugar and 1 ½ tsp salt in a large bowl. Pour in 1 ¼ cups lukewarm water and 2 tbsp sunflower oil and stir into a shaggy dough.

Step 2: Turn out onto a lightly floured surface and knead until the dough is smooth, springy and no longer sticks to your hands.

Step 3: Put the dough in a lightly oiled bowl, cover with a cloth and leave somewhere warm until doubled in size. Light the braai now so the coals are ready when the dough is.

Step 4: Knock the dough back and divide it into 10 equal pieces. Roll each into a ball, then flatten slightly into rounds about 3 cm thick. Dust them all over with flour.

Step 5: Cover the rounds with a cloth and leave to puff up a little while you check the fire.

Step 6: Cook over gentle coals: you should be able to hold your hand above the grid for 7–8 seconds. Lay the rolls on the grid, or in a hinged braai grid that makes turning easier, and cook until the undersides have dark grill marks and the rolls have risen.

Step 7: Turn them over and cook the other side, then stand them on their edges and roll them around for a few minutes. They are done when they sound hollow when tapped underneath.

Step 8: No fire? Heat a ridged griddle pan over a medium-low heat and cook the rolls, covered loosely with a lid or foil, 7–8 minutes per side; or bake on a floured tray at 425°F (400°F fan) for 15 minutes, then char briefly in a hot dry pan. Serve warm, torn open.