South Africa’s blessed sunny weather has led to its most popular cuisine: braai. Equal parts social gathering and food extravaganza, a South African braai most closely resembles our American barbecue block party. Family, friends, and neighbors join together to grill meat over an open flame—not on a gas grill mind you, but a traditional charcoal or wood-fueled flame where a braai grid (much like a grill basket) is placed. But before the meat can be served, hungry guests are treated to roosterkoek (pronounced roor-stir-cook), a yeasted bread heated over the coals until cooked through and branded with the grill grate. The finished product is torn open while still warm, offering a perfect pocket for chutney, relish, or other condiments.
Roosterkoek, which roughly translates to griddle cake, starts with a sticky, yeasted dough and ends with puffy, grill-branded bread. Serve hot off the grill and with a generous spread of our Peach Mango Chutney.
Traditional Roosterkoek
In a small bowl, combine 2 tablespoons (30 grams) warm water, yeast, and sugar. Let stand until mixture is foamy, about 2 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour and salt. With mixer on medium-low speed, gradually add oil and remaining ¾ cup (180 grams) warm water. Beat until a shaggy dough forms, 1 to 2 minutes. Scrape sides of bowl, and add yeast mixture. Increase mixer speed to medium, and beat until dough is smooth, 4 to 5 minutes.
Turn out dough onto a lightly floured surface, and shape into a ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Preheat grill to medium-high heat (375°F/190°C).
Divide dough into 16 equal pieces, and shape into balls. Cover and let rest for 15 minutes.
Spray a braai grid or grill basket with cooking spray, and heat on grill for 5 minutes. Stretch dough into 3-inch disks.
Working in batches, if necessary, grill disks in braai grid or grill basket, covered, until top of bread begins to puff and bottom is golden brown, 5 to 6 minutes. Turn, and grill 5 to 6 minutes more. Serve warm with Peach Mango Chutney. Store in an airtight container for up to 4 days.
Peach Mango Chutney
In a medium saucepan, cook all ingredients over medium heat until mixture has darkened and thickened, 45 minutes to 1 hour. Chutney should be thick enough that when a spoon passes through it, the bottom of the pan can be seen for a few seconds.
Using a potato masher, mash mixture to desired consistency. Remove from heat.
Transfer chutney to sterile glass jars, and seal while hot, or store in an airtight container in refrigerator for up to 2 weeks.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
