Roosterkoek
Cooking times may vary depending on how you cook these
Makes enough for: 8 rolls
Ingredients
- 400 g bread flour, plus extra for dusting
- 250 mls water
- 30 mls canola oil
- 15 mls fructose
- 10 mls fine salt
- 7 g instant dried yeast
Method
- Place the flour, water, oil, fructose, salt and yeast into a stand mixer bowl
- Using a dough hook, bring the dough together and then knead for 10 minutes
- Cover and set aside to prove until doubled in size
- Tip the dough out onto a lightly floured surface and gently knock back
- Divide until 8 x 85g pieces and roll each piece into a ball, using extra flour if necessary
- Press into flat discs, 2cm high, cover with a dry towel and set aside for 15 minutes
- Heat a griddle pan over a medium to low temperature and cook the roosterkoek 12 minutes per side to cook through *
Notes
* you can do this over the open fire, and the timing will depend on how hot the coals are. Do this at the end of your braaiing time when the flames have died down, and have the griddle close to the heat. If using a gas braai be aware of where the flames are and have the heat medium to low. Timing will also depend on how hot the braai is, and whether you close the lid or not.