In a small bowl, combine 2 tablespoons (30 grams) warm water, yeast, and sugar. Let stand until mixture is foamy, about 2 minutes.

In the bowl of a stand mixer fitted with the dough hook attachment, combine flour and salt. With mixer on medium-low speed, gradually add oil and remaining ¾ cup (180 grams) warm water. Beat until a shaggy dough forms, 1 to 2 minutes. Scrape sides of bowl, and add yeast mixture. Increase mixer speed to medium, and beat until dough is smooth, 4 to 5 minutes.

Turn out dough onto a lightly floured surface, and shape into a ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.

Preheat grill to medium-high heat (375°F/190°C).

Divide dough into 16 equal pieces, and shape into balls. Cover and let rest for 15 minutes.

Spray a braai grid or grill basket with cooking spray, and heat on grill for 5 minutes. Stretch dough into 3-inch disks.

Working in batches, if necessary, grill disks in braai grid or grill basket, covered, until top of bread begins to puff and bottom is golden brown, 5 to 6 minutes. Turn, and grill 5 to 6 minutes more. Serve warm with Peach Mango Chutney. Store in an airtight container for up to 4 days.