South Africa’s blessed sunny climate has led to its hottest delicacies: braai. Equal components social gathering and meals extravaganza, a South African braai most carefully resembles our American barbecue block get together. Household, pals, and neighbors be a part of collectively to grill meat over an open flame—not on a gasoline grill thoughts you, however a conventional charcoal or wood-fueled flame the place a braai grid (very similar to a grill basket) is positioned. However earlier than the meat could be served, hungry visitors are handled to roosterkoek (pronounced roor-stir-cook), a yeasted bread heated over the coals till cooked by and branded with the grill grate. The completed product is torn open whereas nonetheless heat, providing an ideal pocket for chutney, relish, or different condiments.
Roosterkoek, which roughly interprets to griddle cake, begins with a sticky, yeasted dough and ends with puffy, grill-branded bread. Serve sizzling off the grill and with a beneficiant unfold of our Peach Mango Chutney.
Conventional Roosterkoek
Makes 16
- ¾ cup (180 grams) plus 2 tablespoons (30 grams) heat water (105°F/40°C to 110°F/43°C), divided
- 1 tablespoon (6 grams) on the spot 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 follows)
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In a small bowl, mix 2 tablespoons (30 grams) heat water, yeast, and sugar. Let stand till combination is foamy, about 2 minutes.
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Within the bowl of a stand mixer fitted with the dough hook attachment, mix flour and salt. With mixer on medium-low velocity, progressively add oil and remaining ¾ cup (180 grams) heat water. Beat till a shaggy dough types, 1 to 2 minutes. Scrape sides of bowl, and add yeast combination. Enhance mixer velocity to medium, and beat till dough is clean, 4 to five minutes.
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Prove dough onto a calmly floured floor, and form right into a ball. Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl with plastic wrap, and let stand in a heat, draft-free place (75°F/24°C) till doubled in measurement, about 1 hour.
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Preheat grill to medium-high warmth (375°F/190°C).
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Divide dough into 16 equal items, and form into balls. Cowl and let relaxation for quarter-hour.
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Spray a braai grid or grill basket with cooking spray, and warmth on grill for five minutes. Stretch dough into 3-inch disks.
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Working in batches, if vital, grill disks in braai grid or grill basket, lined, till prime of bread begins to puff and backside is golden brown, 5 to six minutes. Flip, and grill 5 to six minutes extra. Serve heat with Peach Mango Chutney. Retailer in an hermetic container for as much as 4 days.
*For a darker bread, substitute ¼ cup (31 grams) all-purpose flour with complete wheat or buckwheat flour.
Peach Mango Chutney
- 3 medium peaches (450 grams), peeled, pitted, and minimize into ½-inch slices
- 2 Granny Smith apples (370 grams), cored and chopped*
- 1 mango (360 grams), peeled, pitted, and minimize into ½-inch slices
- 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 contemporary ginger
- 1 teaspoon (2 grams) mustard seed
- ½ teaspoon (1.5 grams) kosher salt
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In a medium saucepan, prepare dinner all elements over medium warmth till combination has darkened and thickened, 45 minutes to 1 hour. Chutney ought to be thick sufficient that when a spoon passes by it, the underside of the pan could be seen for a couple of seconds.
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Utilizing a potato masher, mash combination to desired consistency. Take away from warmth.
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Switch chutney to sterile glass jars, and seal whereas sizzling, or retailer in an hermetic container in fridge for as much as 2 weeks.
