mayottebreakfast

Mkatra Foutra

Name: Mkatra Foutra
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: mayotte
Ingredients: 300 g plain flour; 200 ml coconut milk; 1 tsp ground cardamom; 2 tbsp sugar; 1 tsp instant yeast; 1 pinch salt

Coconut and cardamom flatbread cooked on a griddle — Mayotte's favourite breakfast.

Prep

15 min

Cook

20 min

Servings

Difficulty

Easy

★★★★★

4.5(89 ratings)

#flatbread#coconut#cardamom#breakfast#griddle

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About This Recipe

Mkatra Foutra is a lightly sweetened flatbread from Mayotte made with coconut milk and scented with cardamom. It is cooked on a dry iron griddle until golden and spotted, then eaten warm with tea or coffee. A staple at every Mahorais breakfast table.

Ingredients

Serves 6

300 gplain flour
200 mlcoconut milk
1 tspground cardamom
2 tbspsugar
1 tspinstant yeast
1 pinchsalt

Instructions

1
Make dough
Mix flour, yeast, sugar, cardamom and salt. Gradually add coconut milk and knead to a soft dough.
2
Rest
Cover and rest 30 minutes until slightly puffed.
3
Shape
Divide into 6 balls, flatten each to a disc about 1 cm thick.
4
Cook
Cook on a dry medium-hot griddle 3–4 minutes per side until golden and cooked through.
5
Serve
Serve warm with tea.

Pro Tips

→
Don't cook on too high heat or the outside will burn before the inside cooks.
→
Add sesame seeds on top before cooking.

Variations

•
Mkatra siniya (baked version)
•
Add grated coconut to dough

Storage

Best fresh; wrap in cloth and eat within a day.

History & Origin

Mkatra Foutra is one of Mayotte's oldest breads, reflecting the island's Swahili, Arab and Comorian culinary heritage.

Frequently Asked Questions

Can I use full-fat tinned coconut milk?

Yes, it gives the richest flavour.

Nutrition Facts

Per serving · 6 servings total

Calories210kcal

Protein5g

Carbohydrates38g

Fat5g

Fiber2g

Protein5g

Carbs38g

Fat5g

Time Summary

Prep time15 min

Cook time20 min

Total time35 min

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Instructions

Make dough

Mix flour, yeast, sugar, cardamom and salt. Gradually add coconut milk and knead to a soft dough.

Rest

Cover and rest 30 minutes until slightly puffed.

Shape

Divide into 6 balls, flatten each to a disc about 1 cm thick.

Cook

Cook on a dry medium-hot griddle 3–4 minutes per side until golden and cooked through.

Serve

Serve warm with tea.