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Roosterkoek on the braai grid

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Recipe Ingredients

  • 1kg cake flour
  • 10g instant yeast
  • 1 tot (2 tsp) sugar
  • ½ tot (1 tsp) salt
  • lukewarm water in a jug (you’ll need just over 2 cups of water)
  • 2 tots (50ml) olive oil

Recipe Directions

Impress your friends with these ‘grill cakes’.

Braai temperature very gentle coals

  1. Sift the flour into a bowl that is at least three times bigger than 1kg of flour, and preferably even bigger. If you only have a 1kg bag of flour and no more, save a little for step 10.
  2. Add the yeast and sugar (don’t add the salt yet) and mix thoroughly with your clean hand.
  3. Add the salt and toss around. (Adding the salt directly onto the yeast will kill the yeast.)
  4. Add the water bit by bit and knead the dough continuously. As soon as there’s no dry flour left, you’ve added enough water. Take care not to add too much, as this will make the dough runny and it will fall through the grid.
  5. If you think you have enough water in there, add the olive oil.
  6.  Knead the dough well for about 10 minutes until none of it sticks to your fingers any more and it forms one big, pliable piece.
  7. Cover the bowl with a damp kitchen towel or cling wrap and place in a warm area for 10 minutes.
  8. Remove the kitchen towel or cling wrap and knead the dough again for a minute or two.
  9. Cover the dough as before and let it rise for at least 30 minutes.
  10. Use your recently washed hands to flatten the dough onto a table or plank that is covered in flour, and lightly sprinkle flour on top of the dough. Your aim is to create a rectangular or square piece of dough.
  11. Use a sharp knife and cut into squares. Let these rise for a few minutes, one final time.
  12. Lay the roosterkoek gently on the grid, with enough space between them for them to rise while they cook. Bake over very gentle coals for about 20 minutes, turning often. It’s ready when it sounds  hollow when you tap it. Alternatively, insert a blade – if it comes out clean the roosterkoek is ready.

Each Serving:


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