Now what next, Mommy?
Now you pour the mixture through a sieve into a bowl.
Take the foam, add a cup of flour and knead it into a dough.
The dough must be soft, but not mushy.
Leave the dough in a warm place for an hour to rise.
Now when it is done, put six cups of flour in a bowl.
Add half a teaspoon of salt and two teaspoons of sugar.
Make a hole in the middle of the dough and pour the yeast into the hole.
Now you add 500 ml lukewarm water, but bit by bit while you knead the dough.
The dough must be elastic.
Wrap the dough in a clean cloth and leave it to warm up again.
After it has risen, you knead again by folding and turning the dough.
After this, wait for it to rise again.
Now put the dough on a flat surface, sprinkled with flour.
Roll out the dough and cut it into squares.
Let the squares rise further and sprinkle them with flour.
And then?
The braai coals must be ready by now.
Put the grill high above the coals.
Braai both side of the squares.
It is important to turn them all the time.
Braai them on the coals for about half and hour to 45 minutes.
And there you have it. The recipe of the women in my family. Carried over from generation to generation by strong women. The bread that has raised me, the bread that helped to create me, the bread that we are still eating in our home. So I have to master this kneading thing, because if I have girls one day I will have to teach them – even if they live in New York or Cairo.