INGREDIENTS

1 kg white bread wheat flour

10 g instant yeast

4 scant tsp sugar

1 scant tsp salt

2 Tbsp picked fresh sage leaves

2 cups lukewarm water, plus a little more if needed

2 Tbsp olive oil

Olive oil for the pot

Method

Sift the flour into a large mixing bowl. Add the yeast and sugar and stir well with a wooden spoon. Only stir in the salt after this so that it does not neutralise the yeast. Stir in the sage leaves.

Add lukewarm water a little at a time, while kneading the dough, until it is all combined. Now add the 2 Tbsp olive oil and continue kneading until it is a nice plump ball of dough and no longer sticky. Knead again for a few minutes, turning and push-pulling with your hands/fists.

Leave the ball of dough in the bowl, cover with a slightly damp tea towel, and put it in a warm spot outside for 20 minutes, or inside if the weather is not playing ball. Another option is to put it in a slightly pre-warmed oven, but turned off.

Check that your braai coals are ready. Oil the inside of your heavy-bottomed pot well. Carefully ease the dough into it; you may need to use a silicone spatula to scrape the edges downwards. Put the lid on the braai pot. Place in the braai and immediately place hot coals all around the base, and a few more on top. Keep replenishing the coals at the base and on the lid for a full hour. The pot bread should be ready in an hour. Remove the lid; it should turn out perfectly.