Roosterkoek are nothing strange if you grew up in South-Africa. I have very fond memories from my childhood remembering my mother making the dough and my father doing the lovely braai with the roosterkoek and chicken, loin chops and boerewors with all the side dishes on a Saturday evening or Sunday braai. This is a lovely recipe, very trustworthy believe me, you will soon become addicted to roosterkoek! If you don't want apricot jam or cheese on top, try my tomato and chili jam recipe, the two goes together very well! If you have left overs, it is lovely to eat at breakfast with a fried egg on the next morning or a quick lunch.  

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Serves: 12 Prep time: 60 Minutes Cook time: 20 Minutes Ready in: 80 Minutes

Nutrition: Calories 132 Carbs: 26g Protein: 4.5g Fat: 0.6g

1 kg brown bread flour
2 teaspoons table salt
14 g instant yeast
850-900 ml lukewarm water
2 teaspoons sugar
2 Tablespoons olive oil
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Place the flour, salt and yeast in a large bowl.
In a separate bowl,mix the luke- warm water, sugar and olive oil together.
Add the water mixture to the flour mixture and knead into a soft, smooth dough.
You can add more flour if the dough is too sticky.
Once needed very well, place a little bit of olive oil in another glass bowl and rub it all over the inside.
Add the dough and let rise for at least 1 hour or longer.
Knock down the dough and leave to rise again- I like to make the dough late morning if going to use for a braai - then the dough have plenty of time to rise the first time, as well as the second time.
Divide the dough into the rectangular shapes - I put a little bit of olive oil on my hands to prevent the dough from sticking.
Cook them onto medium cole heat when you braai.
5-10 minutes per side, depending on the heat of the coles.
Keep an close eye so they do not burn.
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