South African
Roosterkoek
Roosterkoek is a South African braai bread cooked slowly on a grid over glowing coals until smoky, golden, and hollow-sounding. Serve it hot from the fire, split open with butter and apricot jam or alongside boerewors.
Watch it madeOutdoorEco · 4:16
Ingredients
- White bread flour1 1/2 cups
- Instant yeast1 tsp
- Sugar1 tsp
- Fine salt1/2 tsp
- Lukewarm water1/2 cup, plus 1-2 tbsp if needed
- Sunflower oil1 tsp
- Extra flourfor dusting
- Butter and apricot jamto serve
Method
- Mix the flour, yeast, sugar, and salt in a bowl, keeping the salt from sitting directly on the yeast at first.
- Add the lukewarm water and sunflower oil, then mix to form a soft dough that is not sticky; add a little extra water only if the dough feels dry.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour until doubled in size.
- Knock the dough down gently, divide it into 2 equal pieces, and shape each piece into a thick oval or round about 2 cm high.
- Dust the shaped dough lightly with flour, cover with a cloth, and rest for 20 minutes while the braai coals settle to a medium-low heat with no flames.
- Place the dough on a clean braai grid set well above the coals and cook slowly for 8-10 minutes on the first side.
- Turn the roosterkoek and cook for another 8-10 minutes, turning onto the edges briefly if needed, until evenly browned and the bread sounds hollow when tapped.
- Move the roosterkoek away from direct heat for 2 minutes if the crust is browning too quickly before the centre is cooked.
- Serve hot, split open, with butter and apricot jam or as bread for a braai plate.
Common questions
Can I substitute the sunflower oil or white bread flour in roosterkoek?
Yes. Use another neutral oil like canola or vegetable oil. Bread flour gives a chewier rise, but all-purpose flour works too; the dough may be slightly softer, so add flour sparingly only if it feels sticky.
How do I know when the roosterkoek dough has rested enough before braaiing?
After about 1 hour, the dough should roughly double in size and feel airy when pressed lightly. After shaping, the 20-minute rest helps it relax so it doesn’t spring back or tear on the grid.
What are the most common mistakes when cooking roosterkoek on a braai?
The biggest mistakes are using flames instead of coals, placing the grid too close to the heat, and turning too early. Keep the coals medium-low, cook slowly, and handle the dough gently so it stays light.
How should I store leftover roosterkoek and reheat it?
Cool completely, then store in an airtight container or bag at room temperature for 1 day, or freeze for longer storage. Reheat wrapped in foil on low heat, in a warm oven, or briefly on the braai.
What is the best way to serve roosterkoek?
Serve it warm split open with butter and apricot jam as a simple classic. It also works well with savory fillings like cheese, boerewors, or braaied meat, especially when fresh off the grid.