RecipesSouth African 
Herbed Roosterkoek
Braai-grilled herb rolls made with wholemeal flour and olive oil — crispy outside, fluffy inside, and higher in fibre.
Ingredients
- 3 cups wholemeal flour
- 1 cup white bread flour
- 2 tsp instant yeast
- 1 tsp salt
- 1½ cups warm water
- 2 tbsp olive oil
- 2 tbsp chopped herbs (rosemary, thyme or chives)
Method
- 1
Mix the flours, yeast, salt, olive oil, herbs and warm water into a soft dough.
- 2
Knead 8–10 minutes, then cover and prove 1 hour until doubled.
- 3
Shape into 10 rolls and prove another 20 minutes.
- 4
Grill over medium braai coals (or bake at 200°C/400°F), turning until golden and hollow-sounding, about 15–20 minutes.
- 5
Serve warm.
Swaps & variations
- Add seeds for extra crunch and nutrients
- All wholemeal for more fibre
- Stuff with grilled veg for a light meal
Storing & freezing
Best fresh; freeze up to 2 months and refresh on the braai or in the oven.
Grow it yourself
- Wheat: Thrives in cooler months with low humidity; harvest when heads turn golden
- Rosemary & Thyme: Prefer dry hot conditions; drought-tolerant
- Basil: Needs warmth, rich soil, and regular water
- Chives: Grow year-round in pots or garden beds
- Garlic: Plant in winter; harvest when tops brown
- Plant basil with tomatoes to deter flies
- Rosemary deters cabbage moths naturally
- Use neem or soapy water spray for aphids on herbs
- Mulch herbs to suppress weeds
- Herbs: Harvest in the morning for strongest essential oils; snip regularly to encourage bushy growth
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