Serves 10
This is the recipe for my grandmother’s traditional homegrown roosterkoek. Cooked directly on a braai or on a griddle pan or in a clay oven. Serve them drizzled with olive oil or stuffed with sliced braaied meat, fish or hummus.
Products in this recipe

Rosemary & Olive Seasoning

You will need

3 cups (360 g) flour
¼ cup (40 g) mealie meal (polenta)
2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
10 g packet instant dry yeast
1¼ cups (310 ml) lukewarm water
olive oil

Ina’s Tip

Roll the dough out about 1 cm thick and cut into rounds with a 10 cm plain round biscuit cutter.


Place all the dry ingredients into a mixing bowl. Add the water to the dry ingredients to make a soft dough. Knead well until the dough is smooth and silky. The dough may also be prepared very successfully in a food processor or large mixer with a dough-hook attachment. Pour a little extra olive oil into the bowl and coat the dough with it. Leave overnight in the fridge or, if you are in a hurry, in a warm spot to double in size.
Knead again and shape into 16-18 flat, even-sized disks (see Ina’s Tip). Place the rounds well spaced on a floured baking sheet and leave in a warm spot until puffy (about 20 minutes). Cook the breads on the braai or directly on a griddle pan until dark brown markings appear. Flip over and grill until brown. An optional extra is to add a few needles of fresh rosemary, our Sun-dried Tomato Quarters, sliced olives, etc. in to the dough before kneading for the first time.
The breads may also be baked in the oven at 250°C for 10-15 minutes.