Roosterkoek

🔥 Roosterkoek are small leavened breads cooked on the braai grill.

Ingredients

• 500 g T55 wheat flour
• 7 g dry baker's yeast
• 310 ml lukewarm water
• 20 g oil
• 10 g sugar
• 5 g salt

Preparation

Combine flour, yeast, and sugar. Add water, oil, and salt. Knead for 10 minutes to obtain an elastic dough, keeping a small reserve of water if the flour absorbs less.

Cover and let rise for about an hour, until the dough has visibly expanded.

Gently deflate then divide into eight pieces. Shape into thick squares or rounds of about 2 cm. Let rest for 15 minutes under a clean cloth.

Prepare regular embers, without direct flames. Clean the grill and reserve a cooler area.

Place the breads on the grill. Cook for 15 to 20 minutes, turning regularly; briefly expose the sides to the heat to avoid a raw dough strip.

Take one bread aside and open it to check the first batch: the crumb should be elastic, without any sticky wet areas. Let cool for a few minutes before filling.