Roosterkoek

Name: Roosterkoek
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: South Africa
Ingredients: 3 ½ cups (440 g) all-purpose flour; 2 ¼ tsp (7 g) instant yeast; 1 ½ tsp (9 g) salt; 1 tbsp (12 g) sugar; 1 ½ cups (360 ml) lukewarm water; 2 tbsp (30 ml) sunflower or vegetable oil

Roosterkoek Say it: ROO-stir-kook

By the Passport Plate editors. Published November 11, 2026.

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Roosterkoek is a beloved traditional South African bread baked directly over the glowing coals of a braai. Simple yeast dough is shaped into rounds and grilled until it develops a beautifully crisp, slightly charred crust while staying soft and airy inside. Eaten hot at weekend braais throughout the country, it is usually torn open and slathered with butter, jam, or cheese. The smoky, fire-kissed aroma and texture make it a true taste of South African outdoor cooking.

Roosterkoek

Pronounced ROO-stir-kook

Serves: 8
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

8 servings

3 ½ cups (440 g)440 g (3 ½ cups) all-purpose flour
2 ¼ tsp (7 g)7 g (2 ¼ tsp) instant yeast
1 ½ tsp (9 g)9 g (1 ½ tsp) salt
1 tbsp (12 g)12 g (1 tbsp) sugar
1 ½ cups (360 ml)360 ml (1 ½ cups) lukewarm water
2 tbsp (30 ml)30 ml (2 tbsp) sunflower or vegetable oil

Method

In a large bowl, whisk together the flour, instant yeast, salt, and sugar.
Make a well in the center and pour in the lukewarm water and oil. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it is smooth, elastic, and no longer sticky.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 45–60 minutes or until doubled in size.
Punch down the risen dough, then divide it into 8 equal pieces. Shape each piece into a smooth ball and gently flatten to about 1 inch (2.5 cm) thick.
Prepare a braai with medium-hot coals. Clean the grid and place it 4–6 inches (10–15 cm) above the coals.
Arrange the dough rounds on the grid and cook for 8–12 minutes per side, turning once or twice, until both sides are golden brown, the edges are crisp, and the roosterkoek sound hollow when tapped.
Remove from the grid, wrap in a clean tea towel, and allow to rest for 5 minutes before serving.

Regional variants

Some families add chopped fresh herbs, garlic, or grated cheese to the dough. In urban kitchens without a braai, many now cook roosterkoek on a hot cast-iron skillet or griddle pan over medium heat, though it lacks the signature smoky flavor.

Cook's notes

Hold your hand 4–5 inches (10–13 cm) above the grid; you should be able to keep it there for about 4 seconds for the correct medium heat.
Do not overcrowd the grid so heat and smoke circulate evenly around each piece.
Brush the dough lightly with oil before grilling if you want an extra-crispy crust.

Serve with

Butter, apricot jam, honey, or mature cheddar cheese. Serve alongside braai meats, boerewors, and salads.

Make ahead and storage

Best enjoyed fresh from the coals. The dough can be prepared the night before, refrigerated after the first rise, then brought to room temperature, shaped, and grilled.

Roosterkoek