Ingredients:

8 Cups Cake Wheat Flour

1 packet 10g Instant Yeast

1 teaspoon salt

3/4 Cup White Sugar

4 1/2 Cups Lukewarm Water

Method:

1. Mix flour, sugar, yeast and salt in a bowl. Reserve half a cup flour.

2. Add the water gradually. Mix with your hand. The dough will be sticky. Spread the reserved half cup flour onto your kneading surface and place the dough on it. You will need this flour into the dough.

3. Knead for a good 15 minutes.

4. Grease another bowl with oil and put the dough in that bowl. Toss the dough around the bowl so that it is also coated with oil. Cover with plastic and put it in a warm place to rise for 1 hour. Given how the sun is not as hot as in the summer, I put mine outside. If it is too hot, you won’t need to leave it outside for an hour as it will double in size much quicker.

5. Add 2 tablespoons of flour on your surface. Take the dough out of the bowl and onto your kneading surface. Knead for 10 minutes.

6. Grease the bowl, put the dough in the bowl and toss it so that it is covered with oil. Cover with plastic, put it in a warm place to rise for 1 hour.

7. Knead again for 2 minutes and cover. Leave to rise for 30 minutes.

8. 10 Minutes before you get your dough, add up to your pot and put the stove on medium.

9. Now we cook: Once you’re dough is ready, wet your hands and take a bit of the dough to your desired size, stretch it out with your hands and put it in the oil. Cook until one side is golden brown, then turn over and cook the other side. I cooked 4 at a time given the size of the pot i was using.

10. Put your cooked magwenya’s on a paper towel to drain some of the oil. I do this twice. You are ready to dig in!