Preparation Time: 30 Minutes
Flour for dusting
500 ml Cake Flour
15 ml Robertsons Parsley
15 ml Robertsons Garlic Salt
10 g Packet Instant Yeast
In a bowl, mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough. Knead by hand for about 15 minutes.
Place the dough into a clean bowl and leave in a warm place to double in size. Once risen, knock back and add the biltong.
Divide the dough into 8 portions. Lightly dust a surface with flour and, using a rolling pin, roll each portion of dough into small, flat rounds about 15 cm in diameter.
Dust off the excess flour and place on a hot braai for about 1 minute. Turn over and cook the other side