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)
  1. In a small bowl, combine 2 tablespoons (30 grams) warm coconut water, yeast, and sugar. Let stand until mixture is foamy, about 2 minutes.
  2. 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.
  3. 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.
  4. Preheat grill to medium-high heat (375°F/190°C).
  5. Turn out dough onto a lightly floured surface, and shape into a 10-inch disk. Cover and let rest for 15 minutes.
  6. Spray a braai grid or grill basket with cooking spray, and heat on grill for 5 minutes.
  7. 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.
Recipe by Bake from Scratch at