Askoek
6 to 10
Medium
45 minutes–1 hour
15 minutes“We serve this with a chicken fat butter, which is difficult to replicate at home. Feel free to serve it with drippings and any fatty goodness you have around.” – Vusi Ndlovu
Ingredients
Method
- 3 cups lukewarm water
- 10 g instant yeast
- 1⁄2 cup canola oil
- 1 kg white bread flour
- 2 T salt
- 1 T sugar For the butter, mix:
- 300 g salted butter
- additional flavouring (e.g. chilli crunch, garlic and parsley) at your discretion
Method
Ingredients
1. Prepare a braai with charcoal. You’ll need hot embers.
2. In a bowl, mix the water, yeast and oil using a whisk, making sure it’s well incorporated. Allow to stand for 10 minutes.
3. In a separate bowl, mix the dry ingredients. Add the yeast mixture to the dry ingredients and knead for 10 minutes, then prove for 30 minutes.
4. Shape the dough into 80 g balls and prove again until doubled in size.
5. Arrange hot embers on the base of the braai, then place the dough directly onto the embers. Place a few more embers on top of the dough and cook until golden brown. Turn once and put the embers back on top. Dust off any ash and charcoal after cooking.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa
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