![\"Traditional](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bakfroscrus170701_article_059_01_022Web-696x522.jpg\" "\\"bakfroscrus170701_article_059_01_022Web\\"\/")
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South Africa\u2019s 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\u2014not 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.<\/p>\n
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.<\/p>\n
Traditional Roosterkoek<\/h2>\n
Makes 16<\/span><\/p>\n In a small bowl, combine 2 tablespoons (30 grams) warm water, yeast, and sugar. Let stand until mixture is foamy, about 2 minutes.<\/p>\n<\/li>\n 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 \u00be 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.<\/p>\n<\/li>\n 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\u00b0F\/24\u00b0C) until doubled in size, about 1 hour.<\/p>\n<\/li>\n Preheat grill to medium-high heat (375\u00b0F\/190\u00b0C).<\/p>\n<\/li>\n Divide dough into 16 equal pieces, and shape into balls. Cover and let rest for 15 minutes.<\/p>\n<\/li>\n Spray a braai grid or grill basket with cooking spray, and heat on grill for 5 minutes. Stretch dough into 3-inch disks.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n *For a darker bread, substitute \u00bc cup (31 grams) all-purpose flour with whole wheat or buckwheat flour.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n \u00a0<\/p>\n 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.<\/p>\n<\/li>\n Using a potato masher, mash mixture to desired consistency. Remove from heat.<\/p>\n<\/li>\n Transfer chutney to sterile glass jars, and seal while hot, or store in an airtight container in refrigerator for up to 2 weeks.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n \u00a0<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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Peach Mango Chutney<\/h2>\n
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