Ingredients

Method

For the roosterkoek:
• 10 g Woolworths instant yeast
• 1 T honey
• 800 g cake flour
• 1 t salt
• olive oil
• sea salt and freshly ground black pepper
• 250 g Woolworths streaky wood-smoked bacon
• Woolworths free-range eggs, for serving

Method

Ingredients

1. To make the roosterkoek, place the yeast, honey and warm water in a large bowl or an electric mixer, stir until dissolved and allow to stand for 5 minutes or until slightly foamy. Gradually add the yeast mixture to the flour and salt a little at a time until incorporated and a shaggy dough forms.

2. Knead for 10 minutes by hand or in an electric mixer until the dough is smooth. Coat the inside of a large, clean mixing bowl with olive oil and add the dough. Cover with a damp tea towel and set aside in a warm place to rise for 1½ hours, or until doubled in size.

3. Prepare a braai with medium to hot medium coals. Carefully slide the dough out onto a floured surface, trying not to handle the dough too much. Using a sharp knife or dough slicer, cut the dough into even portions. Carefully round the edges of each piece of dough using your hands.

4. Place the roosterkoek on the braai grid all at the same time or in batches. Cook, turning over every minute or so to allow them to gradually colour evenly. Try using your hands to turn them if you can so you don’t squash them with tongs. You’ll know they’re ready when you knock on the bread with your knuckles and they sound hollow.

5. Place the olive oil, tomatoes and seasoning in a cast-iron pan over medium to hot coals and simmer for 10 minutes until softened, stirring occasionally. Fry the bacon and eggs in another pan and serve with the warm roosterkoek.

Find more braai recipes here.

Videographer and photographer: Ant Hoard / @husk_creative