Traditional Roosterkoek straight from the braai
Slice one open and add butter and cheese while it's still hot, or fill it with boerewors, steak, chicken or leftover braai meat.
These simple bread rolls have been cooked over coals for generations, turning basic ingredients into something that is crisp and browned on the outside while remaining soft and chewy inside. And, of course, the little charred patches from the grid are part of the appeal. Roosterkoek is traditionally made from a basic yeast dough, so there’s no need for a long list of ingredients. Flour, yeast, salt and water are all you need. The dough needs time to rise, but once that’s done, you simply portion it out and cook the pieces over hot coals. There is plenty of room to make them your own. Add chopped fresh herbs to the dough, stir through grated cheese or sprinkle the tops with a little coarse salt before they go onto the grid. Recipe compliments of B-well.
Prep time: 10 minutes | Resting and cooking time: 1 hour 15 minutes | Makes: 10–12 roosterkoek
Ingredients
- 4 cups all-purpose flour
- 1 packet instant yeast
- 2.5 ml salt
- 425 ml lukewarm water
Method
- Place the flour, yeast and salt in a large mixing bowl.
- Add the lukewarm water and mix until the ingredients come together.
- Use your hands to bring the dough together into a smooth ball.
- Cover the bowl with clingfilm and leave the dough to rise for 1 hour.
- Lightly flour a work surface and turn out the dough.
- Dust the top with flour and gently flatten the dough before cutting it into 10–12 portions.
- Dust a baking tray with flour and place the portions on the tray until you’re ready to cook them.
- Arrange the roosterkoek directly on the braai grid over hot coals.
- Cook for about 15 minutes, turning several times, until cooked through and browned in places.
- Serve warm.
