Roosterkoek turns a braai into a complete meal. The dough is simple; success depends on patient proofing and moderate coals. Flames burn the outside before the middle cooks, so wait until the fire has settled.
Recipe at a glance
- Makes: 12
- Difficulty: Easy
- Total time: about 1 hour 40 minutes
- Estimated cost: about R38 total, or R3.20 each. Prices vary.
Ingredients
- 500 g bread flour
- 10 g instant yeast
- 10 ml sugar
- 7.5 ml salt
- 320 ml lukewarm water
- 30 ml oil
- Extra flour for shaping
Method
- Combine flour, yeast, sugar and salt. Add water and oil and mix to a soft dough.
- Knead for 8–10 minutes until smooth. Cover and rise until doubled.
- Divide into 12 pieces, shape into slightly flattened rounds and dust lightly with flour.
- Cover and rest for 20 minutes while preparing medium-low coals.
- Place on a clean grid about 15 cm above the coals. Turn every 2–3 minutes for 15–20 minutes.
- They are ready when evenly browned, light for their size and hollow-sounding when tapped.
Serving ideas
Serve hot with butter and apricot jam, or split and fill with braaied meat and tomato relish. For garlic roosterkoek, brush the cooked breads with melted garlic butter. Reheat the next day over gentle coals or in a 170°C oven for five minutes.