Roosterkoek (South African Braai Bread)

🧂 Ingredients

• 500g All-purpose flour(Approximately 4 cups)
• 3 tsp Baking powder(Ensure it's fresh for best lift.)
• 1 tsp Salt
• 50g Unsalted butter(Cold, cut into small cubes)
• 1 cup Milk(Lukewarm, approximately 240ml. You may need slightly more or less depending on flour absorption.)
• For serving Butter(Softened or melted)

👨‍🍳 Instructions

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Add the cold, cubed butter to the dry ingredients.

   ⏱️ 5 minutes
2. 2

   Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Ensure there are no large lumps of butter remaining.

   ⏱️ 5 minutes
3. 3

   Gradually add the lukewarm milk to the flour and butter mixture, stirring with a wooden spoon or your hands until a soft, slightly sticky dough forms. Be careful not to overmix.

   ⏱️ 5 minutes
4. 4

   Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough just comes together. It should be soft and pliable, not tough.

   ⏱️ 2 minutes
5. 5

   Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a round disc about 1.5-2 cm (about 3/4 inch) thick.

   ⏱️ 5 minutes
6. 6

   Prepare your braai (barbecue) for cooking. You want medium-hot coals, not roaring flames. The grid should be about 10-15 cm (4-6 inches) above the coals. Ensure the braai grid is clean and lightly oiled to prevent sticking.

7. 7

   Place the roosterkoek directly onto the hot braai grid. Cook for approximately 7-10 minutes per side, turning occasionally with tongs. The roosterkoek are ready when they are golden brown, puffed up, and sound hollow when tapped.

   ⏱️ 15-20 minutes
8. 8

   Remove the roosterkoek from the braai and immediately split them horizontally with a sharp knife. Generously butter the warm insides.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Cook over glowing coals, not open flames, to prevent burning and ensure even cooking.
• ✓Split and butter the roosterkoek while they are still hot to allow the butter to melt into the soft bread.
• ✓Serve immediately as a delicious accompaniment to any braai or as a standalone snack.
• ✓For a slightly sweeter bread, you can add 1-2 tablespoons of sugar to the dry ingredients.

🔄 Variations

• Cheese Roosterkoek: Add grated cheese (like cheddar or gouda) to the dough in step 3, or sprinkle cheese on top during the last few minutes of grilling.
• Garlic Butter Roosterkoek: Mix softened butter with minced garlic and fresh herbs (like parsley or chives) and spread generously on the split, hot roosterkoek.
• Sweet Roosterkoek: Add 2 tablespoons of sugar to the dry ingredients and serve with jam or honey.

🥗 Nutrition

Per serving