Mkatra Foutra

About This Recipe

Mkatra foutra is the daily bread of the Comoros, a soft, yeasted flatbread enriched with coconut milk and a whisper of cardamom. It is cooked on a dry cast-iron griddle until golden on both sides, developing a lightly chewy crumb and a fragrant, coconut-sweet aroma. Served at breakfast or as a snack with sweet tea, it is one of the most welcoming things a Comorian household can offer a guest.

Ingredients

Serves 6

• 300 gplain flour
• 7 ginstant yeast
• 1 tbspsugar
• 180 mlcoconut milk, warm
• 1/4 tspground cardamom
• 1/2 tspsalt

Instructions

1. 1

   Make dough

   Combine flour, yeast, sugar, salt and cardamom in a bowl. Add warm coconut milk and mix to a soft dough. Knead 5 minutes until smooth. Cover and prove 45 minutes.

2. 2

   Shape

   Divide dough into 6 equal pieces. On a floured surface, roll each into a round about 15 cm across and 5 mm thick.

3. 3

   Griddle

   Heat a dry cast-iron pan or griddle over medium heat. Cook each round 3–4 minutes per side until puffed and golden-brown in patches.

4. 4

   Serve

   Serve warm with honey, butter or alongside tea.

Variations

• •

  Brush with a little butter immediately off the griddle for extra richness.

• •

  Add a handful of shredded coconut to the dough for more texture.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Reheat in a dry pan or wrap in foil and warm in the oven at 160 °C.

Frequently Asked Questions