Mkatra foutra recipe

A Comorian breakfast flatbread whose yeasted batter is made with coconut milk instead of water and cooked on a griddle under a layer of sesame seeds.

1 hour and 50 minuteseasy8 ingredients

Ingredients

• 3 tbsp sesame seeds
• 500 g plain flour
• 400 ml coconut milk
• 7 g active dry yeast
• 2 eggs
• 2 tbsp sugar
• 30 g butter
• 1 tsp salt

How to make Mkatra foutra

1. Warm 400 ml of coconut milk to body temperature, no hotter, and stir in 7 g of active dry yeast with 2 tablespoons of sugar. Wait 10 minutes for it to foam.
2. Whisk 500 g of plain flour with 1 teaspoon of salt in a large bowl.
3. Beat 2 eggs into the yeasted coconut milk, then pour it slowly into the flour, whisking until you have a thick, lump free batter, looser than a bread dough.
4. Cover the bowl and let it rest in a warm place for 1 hour, until it has risen and is covered in bubbles. This rest is what makes the bread light; skipping it gives a flat pancake.
5. Heat a heavy pan over medium heat and brush it with butter.
6. Ladle in about 80 ml of batter and spread it into a disc of roughly 15 cm, then scatter a good pinch of sesame seeds over the wet surface so they stick.
7. Cook 3 minutes, until the underside is golden and the top is set and full of holes, then flip and cook 2 minutes more to toast the sesame.
8. Brush each flatbread with butter as it comes off the pan and serve warm, with honey for breakfast or alongside a stew.

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