Mkatra Foutra

Name: Mkatra Foutra
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Comorian
Ingredients: 3 cups all-purpose flour; 200ml coconut milk; 1 teaspoon ground cardamom; 1 teaspoon active dry yeast; 2 tablespoons sugar; 1 teaspoon salt; 2 tablespoons coconut oil; 100ml warm water

Mkatra Foutra (mm-KAH-trah FOO-trah)

Comorian Coconut Bread

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 282 kcal

A dense, aromatic flatbread enriched with coconut milk and cardamom, cooked on a griddle until golden with a slightly crispy exterior and soft, fragrant interior.

Nutrition & Info

Protein 6.0g

Carbs 42.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

flat griddle mixing bowl rolling pin

Presentation Guide

Vessel: flat basket

Garnishes: coconut oil brush

Accompaniments: mataba, curry

Ingredients

3 cups all-purpose flour
200ml coconut milk
1 teaspoon ground cardamom
1 teaspoon active dry yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons coconut oil
100ml warm water

Instructions

1
Dissolve yeast and sugar in warm water and let stand for 5 minutes until foamy.
2
Combine flour, cardamom, and salt in a large bowl. Pour in yeast mixture and coconut milk.
3
Knead for 8 minutes until smooth and elastic. Cover and rest for 30 minutes.
4
Divide dough into 4 equal portions and roll each into a flat round about 1cm thick.
5
Heat a griddle or heavy skillet over medium heat. Brush with coconut oil.
6
Cook each bread for 4-5 minutes per side until golden brown with slight char marks.
7
Serve warm alongside stews or curries.

💡

Did You Know?

Mkatra foutra vendors in Moroni's medina start cooking before dawn, and the scent of cardamom and coconut drifting through narrow streets is how many Comorians know morning has arrived.

Chef's Notes

Equipment Tips

flat griddle
mixing bowl
rolling pin

Garnishing

coconut oil brush

Accompaniments

mataba, curry

The Story Behind Mkatra Foutra

Mkatra foutra reflects the Arab culinary influence that shaped Comorian food culture through centuries of Indian Ocean trade. The bread combines wheat flour introduced by Arab traders with local coconut milk.

Street vendors and home cooks across the islands prepare this bread daily, making it as fundamental to Comorian meals as rice. The addition of cardamom links it to the broader Swahili coast bread traditions.

This humble flatbread serves as an edible utensil, used to scoop stews and curries, making it both a food and a cultural tool at the Comorian table.

🕐 Traditionally enjoyed breakfast or afternoon snack 📜 Origins: Arab-Swahili trading era

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