Roosterkoek or Roosterbrood is another must have accompaniment to any South African braai or potjie. In this recipe we demonstrate how to make a braai bread dough that can be used for Roosterkoek, pita, rolls, pizza or even vetkoek. Make your perfect braai bread dough with this Roosterkoek recipe next time you have a braai.

The process of kneading the dough and proofing it, is a key to any good bread recipe. We take a bit of extra time to demonstrate this in the video – especially for you folks who have not done this before. You can find our Lamb Potjie recipe here:  We also have a video where we cook a Chicken potjie with John, where he puts the bread on top of the potjie and cooks it in the steam of the pot, like a dumpling. 

Roosterkoek Recipe

The following quick dough recipe can be used for roosterkoek, rolls, pitas, pizza and vetkoek. This recipe makes 12 Rolls.

Ingredients:

• 4 cups (480g) cake flour
• 1 tsp salt
• 2 TBS sugar
• 2 TBS milk powder (optional)
• 1 pkt (10g) instant dry yeast
• 1 + ¾ cup warm water (1 cup = 250ml)
• Sprinkle of olive oil

Instructions:

1. Add flour, salt, sugar, milk powder, and yeast to a bowl.
2. Add enough warm water to mix into a soft dough.
3. Knead for 10 minutes, dust with flour if too sticky.
4. Grease a bowl with olive oil and place the dough in the bowl, covered. Leave in a warm place until the dough has doubled in size. If it is a cold day, let it rise in an oven at 40^oC.
5. Divide and shape into rolls, pitas etc and allow to rise for 15 minutes.
6. Cook on fire (warm – not too hot) for 15 minutes, turning regularly.

Enjoy and let us know below in the comments how your Roosterkoek turned out. You can download a PDF copy of the Roosterkoek Recipe here.

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