Activate the yeast:
In a small bowl, mix the lukewarm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until the mixture becomes frothy.

Make the dough:
In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and vegetable oil. Stir until a dough forms. If the dough is too sticky, add a little more flour, 1 tbsp at a time, until it is smooth and elastic.

Knead the dough:
Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic.

Let the dough rise:
Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the roosterbrood:
Once the dough has risen, punch it down and divide it into 6–8 equal pieces. Roll each piece into a ball and flatten slightly into a round shape.

Cook the roosterbrood:
Traditionally, roosterbrood is cooked over an open flame, but you can also cook it on a griddle or in a cast iron skillet. Heat a lightly oiled griddle or pan over medium heat. Place the dough rounds on the griddle and cook for 5–7 minutes per side, or until golden brown and cooked through. You can also cover the pan with a lid to help them cook evenly.

Optional butter:
Once cooked, brush the roosterbrood with melted butter for extra flavor.

Serve:
Serve warm, ideally with jam, butter, or your favorite fillings!

‍