Mkatra Foutra — Print Recipe — The Culinary Codex

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.

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.