Well it's not a secret that we love to travel to South Africa and are especially fond of the Kalahari.
Well a kind of a recipe, as I can not even really tell you the exact quantities, we were on holiday and did not have a scale and measuring cup....
But, it's working noneteless.
I had a 1kg bag of flour and it made about 7-8 roosterkoek for 3 times.
I used one of the big coffee mugs in the accomodation to measure the luke warm water.
I made a bread dough using
bread flour (about 300-350g, try to devide the 1kg of flour into three equal parts)
instant yeast (one sachet)
salt (1 teaspoon)
oil (1 tablespoon)
sugar (1 teaspoon)
one mug of warm water.
The dough should not be too dry (they get too firm) or too wet (they stick to the grid).
Let the dough prove for a couple of hours, form the rolls (the diameter of a tennis ball and about 2cm thick), thoroughly dust them with flour and place them on the grid.
Do not grease the grid, but make sure that the rolls are thoroughly dusted with flour.
It took me a few times to find the right hight for the grid. The first time the grid was too high, so I lowered it later to make the nice golden and crisp.
If you are not sure if they are ready take one and cut it open.
They needed between 15 to 20 minutes. Keep turning them regularly the whole time.
When I made them at Mata Mata I nearly burned them, as a Lion was visiting the waterhole while they were on the grid, lol.....