ROOSTERKOEK RECIPE

This roosterkoek recipe is the perfect accompaniment with meat, fish or potjiekos dishes. Roosterkoek is grilled slowly over open coals, served warm with butter or any toppings of your choice. You can also bake it in an oven, with or without fillings. At |Om|omsens, you are fortunate to choose between an outdoor braai, indoor braai or kitchen oven to grill your roosterkoek.

Preparation time: Proofing time: Grill time: Servings:
20 minutes 60 minutes 15 minutes 8-12
Difficulty: Course: Cuisine: Serving:
Easy Side-dish, snack South African Honey, cheese, golden syrup, cold meats or jam
Fillings:
Chutney, scrambled eggs, mielie kernels, garlic butter, chillies, chicken, bacon, sausage, cheese, tomatoes, onions, parsley, basil.

INGREDIENTS

• 1 kilogram flour
• 1 packet (10 grams) instant yeast
• 4 tsp (20 millilitres) sugar
• 2 tsp (10 millilitres) salt
• 2 cups (500 – 600 millilitres) lukewarm water
• 3 tbsp (80 millilitres) melted margarine or butter

  1. Mix the flour, yeast, sugar, and salt in a bowl.
  2. Heat the water to lukewarm.
  3. Melt the margarine or butter.
  4. Add the lukewarm water and melted butter to the dry ingredients in the bowl and stir the mixture.
  5. Add little quantities of water at a time so that not too much water is added. The dough should not be sticky but have an elastic consistency. If too much water is added, then the dough will become sticky. In this case, add a little more flour to make it less sticky. Add just enough lukewarm water to bring the dough together. The dough needs to be only wet enough to bring all the dry ingredients together.
  6. Mix the contents of the bowl and kneed the mixture until it is smooth and elastic. This will take 10-15 minutes.
  7. Cover the bowl with a warm damp cloth or with cling wrap.
  8. Leave it to rise in volume in a warm spot for an hour.
  9. As soon as it reached twice its original volume, kneed it for about 3 minutes.
  10. Divide the dough into 8 to 10 balls and flatten the balls on a floured surface. (You may also flatten the bread mixture about 2-3 centimetres thick and cut into 8 to 10 rectangles.
  11. Sprinkle a little flour on the pieces of dough and allow them to rise again to about double volume.
  12. Put the pieces of dough on a braai grill with medium heat.
  13. Turn the dough regularly until properly cooked and golden-brown on both sides.
  14. It is ready when it sounds hollow when tapped.