Ditch the oven for the grill, and take things outside with the traditional South African bread, roosterkoek, cooked over an open fire. Taking inspiration from the heavy Indian influence on South African food, this bread is reminiscent of curry-dipped garlic naan. The addition of coconut water, freshly grated ginger, and curry gives this Roosterkoek a heady taste of India. Find more recipes for Roosterkoek in our July/August Issue, here.
Caramelized Garlic Roosterkoek
Makes 1 (10-inch) loaf
- ¾ cup (180 grams) plus 2 tablespoons (30 grams) warm coconut water (105°F/40°C to 110°F/43°C), divided
- 1 tablespoon (6 grams) instant yeast
- 2 teaspoons (8 grams) granulated sugar
- 2½ cups (313 grams) all-purpose flour
- 1 tablespoon (6 grams) grated fresh ginger
- 2 teaspoons (6 grams) kosher salt
- 1½ teaspoons (3 grams) curry powder
- 2 tablespoons (28 grams) sunflower oil
- Caramelized Garlic (recipe follows)
- In a small bowl, combine 2 tablespoons (30 grams) warm coconut water, yeast, and sugar. Let stand until mixture is foamy, about 2 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, ginger, salt, and curry powder. With mixer on medium-low speed, gradually add oil and remaining ¾ cup (180 grams) warm coconut water. Beat until a shaggy dough forms, 1 to 2 minutes. Scrape sides of bowl, and add yeast mixture. Increase mixer speed to medium, and beat until dough is smooth, 4 to 5 minutes. Reduce mixer speed to medium-low. Add Caramelized Garlic, and beat until combined, about 2 minutes.
- Turn out dough onto a lightly floured surface, and shape into a ball. (Dough may be sticky; use additional flour if needed.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Preheat grill to medium-high heat (375°F/190°C).
- Turn out dough onto a lightly floured surface, and shape into a 10-inch disk. Cover and let rest for 15 minutes.
- Spray a braai grid or grill basket with cooking spray, and heat on grill for 5 minutes.
- Grill disk in braai grid or grill basket, covered, until top of bread begins to puff and bottom is golden brown, 6 to 7 minutes. Turn, and grill 6 to 7 minutes more. Serve warm. Store in an airtight container for up to 4 days.
Makes about ¼ cup
- 6 cloves garlic (30 grams)
- 1 tablespoon (14 grams) olive oil
- 1 cup (240 grams) water
- 1 teaspoon (5 grams) balsamic vinegar
- 1 tablespoon (12 grams) granulated sugar
- In a small saucepan, bring garlic and water to cover by 1 inch to a simmer over medium heat. Simmer for 3 minutes. Drain, and return cloves to pan. Increase heat to medium-high, and add oil; cook until cloves are golden, about 2 minutes. Remove from heat, and let cool for 5 minutes.
- Slowly add 1 cup (240 grams) water and vinegar, and bring to a simmer over medium heat; simmer for 5 minutes. Add sugar, and cook, stirring constantly, until garlic is coated in a dark caramelized syrup, 3 to 5 minutes. Let cool completely. Refrigerate in an airtight container for up to 1 week.