Roosterkoek
by Tannie Maria
from Recipes to Die Live For by Sally Andrew
Roosterkoek is a traditional South African bread typically cooked on a grill or over an open flame. It’s known for its delicious, smoky flavour and slightly crispy crust, and has become a staple at braais all over South Africa. This recipe makes 15–20.
Introduction
Perfect for serving with butter, jam, or even savoury with boerewors, roosterkoek is both versatile and deeply rooted in South African culinary culture. This dough can also be used to make a large, flat focaccia, or rolled really thin for pizza bases.
Ingredients
|
1 T |
salt |
|
6 cups (840 g) |
white bread flour, preferably unbleached and stoneground |
|
2 T (20 g) |
instant dried yeast |
|
2 t |
honey |
|
1 T |
olive oil |
|
2 cups |
lukewarm water |
|
|
olive oil or melted butter for basting |
Special Tools
You will need a braai grid. And a fire with some good coals.
Method
In a large bowl, lightly mix the salt into the flour. In a separate bowl, add the yeast, honey and olive oil to the lukewarm water. Stir to dissolve the honey.
Wait for 10–15 minutes, until the yeast starts to foam.
Make a well in the flour, pour in the liquid, and mix until the dough comes together. Lightly flour your work surface and knead the dough well for 10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place until doubled in size (about 1 hour).
Knock back the dough and divide into 15–20 buns. The buns should be round and slightly flattened.
Place on a floured baking tray, leaving space between the buns, and allow them to double in size again.
Lightly baste each bun with olive oil or melted (but not hot) butter.
Place your grid over a moderately hot fire; you should be able to hold your hand over the grid for 10 seconds. If your grid does not have legs, use bricks or a trivet to raise it.
Place the roosterkoek directly on the grid. Allow the buns to cook for 5–7 minutes until a crust forms on the underside, before turning them over to cook the other side.
Keep turning until they are crispy, golden brown and sound hollow when you tap them with your finger.
Remove from the fire, split open, and serve hot with butter and jam. Or boerewors, or biltong butter (see page 145).
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