Roosterkoek

Ingredients

Instructions

1. 1

   Prepare a medium-hot braai or grill for indirect cooking, aiming for steady heat rather than fierce flames. Lightly oil a grill grate if needed. In a bowl, combine the bread flour, instant dry yeast, sugar, and fine salt, keeping the salt and yeast separate at first before mixing everything together evenly.

2. 2

   Pour in the lukewarm water and neutral oil, then mix until a shaggy dough forms. Knead for 8 minutes until smooth and elastic; the dough should feel soft but not sticky. If it clings badly to your hands, dust very lightly with some of the extra flour.

3. 3

   Divide the dough into 4 equal pieces and shape each into a ball, then flatten gently into discs about 2 cm thick. Place them on a lightly floured surface, cover loosely, and let them rest for 10 minutes to puff slightly. This short rest helps them cook through faster and more evenly.

4. 4

   Place the dough discs on the grill over medium coals or medium heat, not directly over aggressive flames. Cook for about 4 to 5 minutes per side, turning as needed, until golden brown with light char marks and a hollow sound when tapped. If they colour too quickly, move them to a cooler part of the grill so the centres finish cooking without burning.

5. 5

   Remove the roosterkoek from the grill and rest for 2 minutes before serving. Serve warm as is, or split and fill with braaied vegetables, jam, or vegan butter.

Nutrition per serving

Notes

• •For a beginner-friendly shortcut within 30 minutes, instant yeast and a short warm rest make a softer dough quickly, though a longer rise will develop more flavour.
• •Keep the heat moderate: roosterkoek burns easily outside before the middle is cooked.
• •If you do not have a braai, cook these on a covered stovetop grill pan over medium-low heat.
• •These are best eaten warm on the day they are made.

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