South Africa’s blessed sunny weather has led to its most popular cuisine: braai.Equal parts social gathering and food extravaganza, a South African braai most closely resembles our American barbecue block party.Family, friends, and neighbors join together to grill meat over an open flame—not on a gas grill mind you, but a traditional charcoal or wood-fueled flame where a braai grid (much like a grill basket) is placed.

But before the meat can be served, hungry guests are treated to roosterkoek (pronounced roor-stir-cook), a yeasted bread heated over the coals until cooked through and branded with the grill grate.The finished product is torn open while still warm, offering a perfect pocket for chutney, relish, or other condiments.Roosterkoek, which roughly translates to griddle cake, starts with a sticky, yeasted dough and ends with puffy, grill-branded bread.

Serve hot off the grill and with a generous spread of our Peach Mango Chutney.Traditional Roosterkoek Print Recipe Pin Recipe Makes 16 Ingredients  ¾ cup (180 grams) plus 2 tablespoons (30 grams) warm water (105°F/40°C to 110°F/43°C), divided1 tablespoon (6 grams) instant yeast2 teaspoons (8 grams) granulated sugar2½ cups (313 grams) all-purpose flour*2 teaspoons (6 grams) kosher salt2 tablespoons (28 grams) sunflow

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