Mix the cake flour, salt and sugar together. Rub the margarine into the flour with the fingertips. Add the Instant Yeast and mix. Add the water and mix to form a soft dough. Knead for about 10 minutes, until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes. Knock the dough down and roll into a strand of about 40 cm. Cut the strand in half, place the strands next to each other and cut into 12 equal sections – 24 pieces. Keep covered with the plastic.
Place the Chakalaka into a mixing bowl. Press each of the 24 pieces of dough flat and form into pebbles. Coat each pebble with the Chakalaka and pack the pebbles into a greased 1.5-litre-bread pan.
Place the pebbles in a zig-zag pattern into the pan. Sprinkle with a little grated cheese. Continue with a second layer and now place the pebbles in the openings of the previous layer – once again a zig-zag pattern and sprinkle with cheese. Repeat the rows until all the pebbles have been used, ending with a sprinkle of grated cheese (four rows of 6 pebbles in a row). Cover with a greased plastic and allow to rise in a warm place for 25 – 30 minutes.
Bake in a preheated oven at 200 °C for 25 – 30 minutes, or until golden brown. Loosen the sides from the pan, allow to cool for 5 minutes and turn out. Pull apart the pebbles layer by layer. Do not slice.
