Roosterbrood

One of my favorite traditional Namibian (or Southern African) foods discovered in the last three years is Roosterbrood, a simple a side dish to be served with meat. It has a fantastic consistency, slightly chewy, faintly sweet and salty.

Yield:

Makes 20 pieces

Ingredients

1. 1 kg of cake flour
2. I small package of instant dry yeast
3. 1/4 cup of sugar
4. 1 pinch salt
5. lukewarm water

Directions

1. Mix the flour, yeast, sugar, and salt together in a large bowl. Form a well and add a little bit of the lukewarm water. Knead the dough gradually adding more water as needed.
2. Knead thoroughly and ensure the dough is not too wet and not dry. You should be able to form it in a ball and not have it stick to your hands.
3. Let the dough rest in a covered bowl for about an hour to rise.
4. Prepair a fire on the bar-b-que. Using your hads, roll a small piece of the dough into a ball slightly smaller than a tennis ball. Flatten it using the palm of your hand and lay it directly on the grill. Repeat, makeing about 20 rolls.
5. The bread will rise as it cooks so be sure to leave a bit of space between each piece.
6. When they are fairly browned on the bottom you can flip them over. You should see them starting to rise.
7. Once both sides have cooked, you will want to rest them on their sides over the grill to finish cooking any remaining parts of the crust that have not done so. Serve hot.

Notes