Pour the flour into a bowl that is at least 3 times as big as the flour volume.
Add the sugar, salt and yeast, and mix well.
Pour in the lukewarm water bit by bit and keep kneading the dough. Once there is no dry flour left, you’ve added enough water. Be careful not to add too much water, as this texture won’t be ideal for the grid it’ll soon be sitting on.
Once you’re satisfied with your dough, add in 2 tablespoons of your chosen oil.
Now here comes the important part. Knead the dough well for about 10 minutes. You’ll really need to get in there, as this process aerates the dough, allowing it to rise well and giving it its soft, distinct consistency.
Once you’ve kneaded the dough until it no longer sticks to your fingers, form it into one big pliable ball.
Cover the bowl with plastic wrap or a kitchen towel and leave it in a warm area for 10 minutes.
Remove the towel or plastic wrap and knead the dough again for a minute or two.
After replacing its covering, leave it to rise for another 30 minutes.
Next, refer to the above instructions on how to shape your delicious roosterkoek.
Bake towards the end of the braai once the coals have cooled somewhat. They can fit into the open spots on the braai grid, and / or after the meat has been cooked.
Turn them regularly for about 15–20 minutes. Tap them occasionally to check if they’re ready. They will sound hollow when they are baked through.
