Traditional Roosterkoek - Prepare from Scratch

      South Africa's abundant sunny climate has given rise to its most beloved dish: braai. This celebration of food and community closely resembles an American barbecue block party. Families, friends, and neighbors come together to grill meat over an open flame—not on a gas grill, but over a traditional charcoal or wood fire where a braai grid (similar to a grill basket) is placed. Before the meat is served, guests indulge in roosterkoek (pronounced roor-stir-cook), a yeasted bread cooked over the coals until fully baked and marked with grill lines. The warm bread is then torn open, creating a perfect pocket for chutney, relish, or other toppings.

      Roosterkoek, which translates to griddle cake, starts with a sticky, yeasted dough and ends up as fluffy, grill-marked bread. Serve it hot off the grill with a generous smear of our Peach Mango Chutney.

      **Yields 16 servings**

      - ¾ cup (180 grams) plus 2 tablespoons (30 grams) warm water (105°F/40°C to 110°F/43°C), divided

      - 1 tablespoon (6 grams) instant yeast

      - 2 teaspoons (8 grams) granulated sugar

      - 2½ cups (313 grams) all-purpose flour*

      - 2 teaspoons (6 grams) kosher salt

      - 2 tablespoons (28 grams) sunflower oil

      - Peach Mango Chutney (recipe to follow)

      1. In a small bowl, mix 2 tablespoons (30 grams) of warm water, yeast, and sugar. Allow the mixture to sit until it becomes foamy, about 2 minutes.

      2. In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on medium-low speed, gradually incorporate the oil and the remaining ¾ cup (180 grams) warm water. Mix until a shaggy dough forms, about 1 to 2 minutes. Scrape down the sides of the bowl and add the yeast mixture. Increase the mixer speed to medium and beat until the dough is smooth, about 4 to 5 minutes.

      3. Transfer the dough to a lightly floured surface and shape it into a ball. Lightly coat a large bowl with cooking spray, place the dough in it, turning to coat the top. Cover with plastic wrap and let it rise in a warm, draft-free space (75°F/24°C) until it has doubled in size, about 1 hour.

      4. Preheat the grill to medium-high heat (375°F/190°C). Divide the dough into 16 equal pieces and shape them into balls. Cover and let them rest for 15 minutes.

      5. Spray a braai grid or grill basket with cooking spray and heat it on the grill for 5 minutes. Flatten each dough ball into 3-inch disks.

      6. Grill the disks in the braai grid or grill basket in batches if necessary, covered, until the tops begin to puff and the bottoms are golden brown, about 5 to 6 minutes. Flip and grill for an additional 5 to 6 minutes. Serve warm with Peach Mango Chutney. Store in an airtight container for up to 4 days.

      *For a darker bread, replace ¼ cup (31 grams) of the all-purpose flour with whole wheat or buckwheat flour.

      Let us know your thoughts!

      **Peach Mango Chutney**

      **Yields 1 quart**

      Inspired by the iconic Mrs. H.S. Ball’s Original Recipe Chutney—an esteemed South African condiment—this homemade version complements our Caramelized Garlic Roosterkoek and Cornmeal and Golden Raisin Roosterkoek beautifully.

      - 3 medium peaches (450 grams), peeled, pitted, and sliced into ½-inch pieces

      - 2 Granny Smith apples (370 grams), cored and chopped*

      - 1 mango (360 grams), peeled, pitted, and sliced into ½-inch pieces

      - 2 jalapeños (90 grams), seeded and diced

      - 1 small yellow onion (170 grams), diced

      - ¾ cup (150 grams) granulated sugar

      - ½ cup (64 grams) golden raisins

      - ½ cup (120 grams) apple cider vinegar

      - 2 teaspoons (4 grams) grated fresh ginger

      - 1 teaspoon (2 grams) mustard seed

      - ½ teaspoon (1.5 grams) kosher salt

      1. In a medium saucepan, combine all ingredients and cook over medium heat until the mixture darkens and thickens, around 45 minutes to 1 hour. The chutney should be thick enough that a spoon can pass through, revealing the bottom of the pan for a few seconds.

      2. Use a potato masher to crush the mixture to your desired consistency. Remove from heat