Mix all ingredients and knead for at least 5 minutes. Let rest for 30 minutes.
Cut approx. 15 parts out of the dough and shape into any flat particles or work out the dough into 4 flat cakes. Let rise again for approx. 20 minutes until the parts have volume (approx. 50% enlargement).
Flour the pieces or flatbreads (possibly also brushed with olive oil) on the grill (push grill rack to upper to medium height) and bake slowly, turning frequently.
Caution: Depending on how hot the grill is, the rolls or flatbreads can burn quite quickly, so be careful.
Variations: Work steamed onions or steamed garlic into the dough, chopped chili peppers also fit well.
The recipe comes from South Africa from my friend Wilferd and has long been made there as a grill side dish.
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