Quick yoghurt roosterkoek with charred spring onion butter

South African 15 Mins Prep · 20 Mins Cook

1. Combine the flour, baking soda and salt for the dough in a large bowl. Add the yoghurt and gently fold together before turning out onto a lightly floured surface to knead. Knead gently for 5 minutes until the surface is smooth. Place into a clean bowl, cover with a damp towel and allow to rest while you prepare the butter.
2. Wash the spring onions and place them on the grill to char; alternatively over the flame on a gas hob, turning frequently until softened and golden brown. Set aside to cool.
3. Once cool, finely chop the spring onions. Zest the lemon into a bowl and combine with the chopped spring onions, softened butter and smoked salt flakes. Set aside until serving.
4. To make the roosterkoek, divide the dough into 8 equal portions and shape into balls, pinching to seal at the bottom. Dust with a bit of extra flour to ensure they don’t stick to the grill. Place directly on the grill over medium coals. Cook for 3 minutes per side before moving them to the edge of the braai on low coals to cook through all the way. The rolls will feel light and airy when they are ready.
5. Serve warm with the charred spring onion butter and sea salt flakes.

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