Mix the dough:
In a large bowl, combine the flour, yeast, salt, and sugar. Add oil and lukewarm water. Mix until a soft dough forms.

Knead and rise:
Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Prepare your pot:
Grease a cast iron pot or Dutch oven with oil or butter. Punch down the dough and shape it into a round. Place it inside the pot.

Let it rest again:
Cover and let the dough rise in the pot for another 20 minutes while the oven heats.

Bake the pot bread:
Preheat your oven to 190°C (375°F). Bake the bread (with the lid on, if your pot has one) for 30 minutes. Remove the lid and bake for another 15–20 minutes until golden brown and it sounds hollow when tapped.

Cool and serve:
Remove from the pot and let cool slightly before slicing. Serve warm with butter, soup, or a hearty braai.

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