8
Easy
15 minutes, plus 1 hour’s proving time
10 minutes1. To make the rolls, place all the dry ingredients in a large bowl and combine well. Make a well in the centre and gradually stir in the water until a dough forms.
2. Knead the dough on a floured surface until soft and stretchy. Place in a lightly greased bowl, cover with a clean kitchen towel and allow to prove for about 40 minutes.
3. Preheat the oven to 180°C. Knock down the dough and roll into balls of 40 g each. Place on a lined baking sheet and brush with the egg. Sprinkle over the sesame seeds and allow to prove for a further 20 minutes. Bake for 10–12 minutes, or until golden brown and risen. Allow to cool.
4. To make the amasi raita, stir all the ingredients together, place in a container and chill.
5. To serve, slice open the rolls and pile with the radish, sliced cucumber and pickled fish. Spoon over the raita.
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Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Unathi Taffa
