ADD A FRESH TWIST TO THE TRADITIONAL BRAAI
From the beginning of September, South Africans everywhere can be found locked in braai anticipation, looking forward to one of the most significant public holidays of the year: Heritage Day. Also known as Braai Day, the occasion is all about appreciating our rich cultural heritage, which naturally includes our wealth of traditional foods. Here are a couple of recipes that make a tasty addition to traditional braai table staples:
Braaibroodjie flatbread
Braaibroodjie, also known as “barbecue bread”, is a South African grilled cheese sandwich. It is buttery, cheesy, syrupy, and absolutely delicious. If you’re one of the many who will be celebrating Heritage Day with a great braai, why not try out a delicious new twist to the traditional boerewors and braaibroodjie from foodie Ilse van der Merwe of The Food Fox. Van der Merwe’s braaibroodjie flatbread yeast-free recipe does not require any kneading or proofing and is ready to serve from scratch in about 30 minutes.
Serves: 6 Ingredients
250g white bread flour, plus extra for dusting
15ml baking powder
5ml salt
250g double cream yoghurt
30ml butter, melted, for brushing (or olive oil)
About 80ml chutney
1½ – 2 cups mature cheddar, grated
2 large (or a handful of small) tomatoes, thinly sliced
½ red onion, thinly sliced into rounds
Salt & pepper, to taste
A handful of fresh wild rocket leaves, to serve (optional)
Method
Preheat the oven to 220°C.
For the flatbread dough: place the flour, baking powder, and salt in a medium–large mixing bowl and stir well. Add the yoghurt, then use a spatula or wooden spoon to mix until it gets clumpy.
Continue mixing by hand until most of the flour is incorporated and shaped into a ball. Dust a clean working surface generously with flour, then use a rolling pin to roll into a rectangular shape, large enough to snugly fit into a standard baking tin (about 37cm x 25cm) – or use floured hands to press it out evenly. Transfer the dough to the baking tin lined with non–stick baking paper, then press it gently into all four corners. Brush all over with melted butter or olive oil, then bake for 8 minutes.
Remove from the oven, then use a pastry brush or the back of a spoon to distribute the chutney all over the surface.
Top with grated cheese, tomatoes, onion and some salt and pepper. Return to the oven for another 12 minutes or until golden brown all over.
Remove from the oven, transfer to a wooden serving board, top with some rocket leaves, then slice into portions. Serve hot or at room temperature.