Mkatra Foutra (Sesame Coconut Flatbreads)
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
10 Small Flatbreads
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Course
Bread
Mkatra Foutra (Sesame Coconut Flatbreads)
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A recipe for Mkatra Foutra (Sesame Coconut Flatbreads)! These soft and fluffy flatbreads from Comoros have a yeast and coconut milk base.
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Ingredients
- 1 achet instant yeast 7 grams, 2¼ teaspoons, fast-acting
- 2 tablespoons water 105-115˚F, 40-46˚C, 60 milliliters, lukewarm
- 400 grams all-purpose flour 3¼ cups, plain
- 1 teaspoon caster sugar
- 1/2 teaspoon salt sea salt
- 1 egg beaten, medium
- 400 milliliters coconut milk 1⅔ cups
- 3 tablespoons butter or vegetable oil, 42 grams
- 2 tablespoons sesame seeds
- honey to serve
Instructions
- In a large bowl, mix the yeast with 2 tablespoons warm water and leave to rest for 5 minutes.
- Add the flour, sugar, salt and beaten egg to the mixing bowl. Slowly pour in the coconut milk and mix well with a spatula until it is a batter-like consistency.
- Cover the bowl with cling film and leave to rest for 1 hour in a warm place.
- Once the bread mix is ready, set a medium frying pan or crêpe pan over a medium heat.
- Spread 1/2 teaspoon of the butter or oil on the base, using a piece of kitchen paper, to lubricate the pan.
- Once the butter has melted, scoop out 2–3 heaped tablespoons of the thick batter and plop onto the surface of the pan (it may be quite sticky). You should be able to get ten small flatbreads out of the mixture.
- Using the back of the tablespoon, make the batter into a circular shape. It doesn’t matter if they are not perfectly round.
- For each one of the breads, sprinkle 1/2 teaspoon sesame seeds on the top and press lightly.
- Cook for 3–4 minutes per side, until it has risen to about 1 centimeter (1/3 inch) high and is golden brown. Repeat with the remaining batter.
- Serve immediately, drizzled with honey or with a cup of coffee.
- These flatbreads keep for 1–2 days in an airtight container, but are best eaten fresh.
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