Mix together the flour, yeast, olive oil, sugar, rosemary, salt and garlic in a large bowl. Slowly mix in the water until the mixture comes together in a soft dough; mixing can be done by hand, in a food processor, or in a stand mixer with the dough hook attachment.
Knead the dough on a lightly floured work surface for 5 to 10 minutes, or until smooth and elastic. Cover with a damp cloth or plastic wrap, and leave to rest for 10 minutes.
'Knock back' the dough, then divide it into about 18 equal portions, and shape into golf-ball-size rolls. Leave to rise, covered, on a lightly greased baking sheet until doubled in size, about 40 minutes.
Roll into ropes, and then coil around the end of a stick. Cook over medium-hot coals or on a braai (grill) until golden and just cooked through, 15 to 20 minutes.