1. In a bowl, mix together the flour, yeast and salt. Then, add the water, and use your hands to mix until everything is combined and the dough comes together.
2. Cover the dough in the bowl with cling wrap so that the cling wrap sticks directly onto the top of the dough. Leave the dough to rise for 1 hour.
3. After 1 hour, sprinkle some extra flour onto the surface of a table or work area. Remove the cling wrap from the dough.
4. Scrape the dough out of the mixing bowl onto the floured surface. Add more flour onto and over the dough. This extra flour makes the dough easy to handle. The dusting of flour will also make your roosterkoek look pretty.
5. Use your hands to spread out the dough. Then, cut the dough into 12 roosterkoek portions.
6. Place all of the pieces of dough onto a big enough tray and use this tray to transport them to the fire. If any of the pieces of dough are sticky and difficult to handle, dust them with more flour.
7. At the fire, pack the roosterkoek onto your braai grid. Braai for about 15 minutes over hot coals, turning a few times until the roosterkoek is done with brown spots forming here and there. Break one open to see if it is ready.
8. Serve and enjoy with butter or any other toppings of your choice.

AND…

• You have to braai roosterkoek over hot coals and turn them often. If the coals are not hot enough, the dough will sink into the grid and get stuck before it has the chance to firm up.
• When making this recipe for the first time, aim for 12 roosterkoek. Afterwards, you can decide if you prefer the roosterkoek bigger or smaller, and adjust the number of roosterkoek to your liking.