Roosterkoek is a South African bread which is cooked over the braai and often served with dollops of farm butter, jam or a generous slice of cheese. The dough itself is nothing more than flour, yeast, a pinch of salt and water. Once shaped, it goes straight onto a hot grid where it slowly picks up the flavour of the fire. The outside firms up into a golden crust while the inside stays soft and warm. Recipe compliments of B-Well.

Ingredients

• 4 cups all-purpose flour
• 1 packet instant yeast
• ½ tsp salt
• 1¾ cups lukewarm water

Method

1. Add the flour, yeast and salt to a mixing bowl, then add the water.
2. Mix until everything is combined and the dough starts coming
   together, then use your hands to finish bringing the dough together
   in a smooth ball.
3. Cover the dough in the bowl with cling wrap and leave the dough
   to rise for 1 hour.
4. Sprinkle some flour onto a work surface, remove the cling wrap
   from the dough and place the dough onto the floured work
   surface.
5. Add more on top of the dough and spread the dough out before
   cutting into 10-12 roosterkoek portions.
6. Dust a baking tray with flour and place the roosterkoek portions on
   the tray for transporting to your braai.
7. Arrange the roosterkoek straight onto braai grid and braai for 15
   minutes over hot coals, turning a few times until they are done, and
   browned in places.
8. Serve while warm.