For this South African home-cooking version of the farm-style vegetable flatbread the dough should be noticeably larger, soft and slightly springy after its first rest. If it has changed very little, the most common reasons are inactive yeast, unsuitable water temperature, a cold place or too little waiting time.
Check the yeast and water
- Check the expiry date and use a fresh, tightly sealed sachet of instant yeast. Store opened yeast according to the package instructions.
- Use lukewarm water that feels comfortable against the inside of your wrist. Very hot water can damage yeast; icy water slows the process.
- Measure the salt and sugar as the recipe states. Too much salt or a large change to the ingredients can affect the rising time.
Give it warmth, shelter and time
Cover the bowl and place it in a gently warm, draught-free spot. A switched-off oven with only the light on can work, but it must not be hot. In a cool kitchen the recipe’s 45–60 minutes may take longer. Wait until the dough has almost doubled instead of forcing it to follow the clock.
Quick rising check
- Fresh instant yeast and correctly measured ingredients.
- Lukewarm, not hot, mixing water.
- Covered dough in a sheltered place.
- A clear increase in volume before shaping.
Frequently asked questions
Can slowly rising dough still be used?
Yes, if the yeast is fresh and the dough smells normal. Move it to a slightly warmer spot and allow more time before shaping it.
How do I know the dough has risen enough?
It should be noticeably larger and airy. Press lightly with a floured finger; the indentation should slowly spring back partway.
