South African roosterkoek, a delicious bread roll for the barbecue.

With spring on its way and the temperature slowly rising, the barbecue can be taken out of the shed again. In South Africa, they don't worry about the temperature and barbecue all year round. Here's a recipe for the typical South African roosterkoek, a delicious bread for the barbecue.

Roosterkoek Grilled Cake

Don't be fooled by the name – this isn't chocolate cake cooked under the grill! Roosterkoek is a traditional bread that accompanies a South African braai (BBQ). It's simply balls of bread dough cooked on a rack over hot coals and eaten warm straight from the barbecue with melted butter.

Ingredients: (makes 12 decent-sized roosterkoeks)
• 1 kg cake flour
• 10 g instant yeast
• 25ml sugar
• 10ml salt
• Circa 2 cups of lukewarm water in a jug
• 50ml olive oil

Instructions:
1. Sift the flour into a bowl that is at least 3 times as big as 1 kg of flour. If you only have a 1 kg bag of flour and no more, save a little for step 9.
2. Add the yeast and sugar to the flour and mix thoroughly with your clean hand. Add the salt and toss the mixture around some more.
3. Pour in the lukewarm water bit by bit and keep kneading the dough. As soon as there is no dry flour left, you’ve added enough water. Take care not to add too much water, as this will lead to the dough being runny and falling through the grid. For 1 kg of flour you'll use just a tiny bit more than 2 cups of water.
4. Once the water is absorbed, add the olive oil.
5. Knead the dough well for about 10 minutes until none of it sticks to your fingers and it forms one big, pliable piece.
6. Cover the bowl with a tea towel and place in a warm spot for 10 minutes.
7. Remove the kitchen towel and knead the dough again for 1-2 minutes.
8. Replace the kitchen towel and let it rise for at least 30 minutes.
9. Flatten the dough onto a floured table and lightly sprinkle flour on top of the dough. Use your hands and a rolling pin to create a rectangular piece of dough.
10. Use a sharp knife to cut the dough into squares, then leave them to prove for a few minutes one final time.
11. Bake over very gentle coals for about 15–20 minutes, turning often. A roosterkoek is ready when it sounds hollow when you tap on it. Alternatively, insert a knife into them and ensure it comes out clean.
12. Serve hot as an accompaniment to your braai, or with melted butter and cheese for a delicious lunch.