Make the dough: In a large bowl, mix flour, instant yeast, sugar, and salt. Add 1 cup of the warm water (or milk), 1 tablespoon oil, and optional yogurt or vinegar. Stir with a spoon until shaggy, then add more liquid a little at a time until a soft, slightly sticky dough forms.

Knead until smooth: Turn the dough onto a lightly oiled surface and knead 5–7 minutes until smooth and stretchy. It should feel soft but not wet. If it’s too sticky, dust your hands with a little flour, but avoid adding too much.

First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.

Divide and shape: Punch down the dough. Divide into 10–12 equal pieces. Gently flatten each piece into a round about 1/2 inch (1.25 cm) thick. Keep edges slightly thicker to hold fillings later.

Rest the rounds: Place shaped rounds on a lightly oiled sheet and cover with a clean towel. Let rest 15 minutes. This prevents tough spots and helps them puff nicely.

Preheat the air fryer: Set to 350°F (175°C) for 3–5 minutes. Lightly brush the basket or liner with oil to prevent sticking.

Brush and air fry: Brush the tops of the dough rounds with a thin layer of oil. Arrange a single layer in the basket, leaving space between them. Air fry for 6–8 minutes, flipping halfway, until golden brown and puffed. Thicker rounds may need 1–2 minutes more.

Keep warm: Place cooked vetkoek on a wire rack and cover loosely with a towel while you finish the rest. This keeps them soft without steaming the crust too much.

Serve: Split open while warm. Fill with savory mince, cheese, curried chicken, or go sweet with jam, honey, or syrup and butter.