Mkatra foutra
Mkatra Foutra is a popular Comorian bread. It's made with flour, water, sugar, yeast, salt, coconut milk or cream, and an egg that's been beaten. Because the islands lack a dairy industry, the bread contains coconut milk or cream. Omani traders or immigrants are thought to have brought Mkatra Foutra to the islands.
The dough is baked on a griddle or pan smeared with ghee, and it is customarily sprinkled with sesame seeds before baking. It goes well with coconut-based curries, Rougaille, and various relishes.
Serve with: Rougaille
Ingredients:
- Flour
- Salt
- Egg
- Active Dry Yeast
- Coconut Milk
- Butter
- Sesame Seeds
Instruction:
- Microwave the water for about 10 seconds, or until it's warm but not hot. Add a pinch of sugar and the dried yeast to the water, and set aside for about 10 minutes to allow the yeast to rise.
- When the yeast has risen, combine it with the flour, egg, and salt in a mixing dish. Mix until the liquid is completely absorbed. It will have a scruffy texture.
- Pour in the coconut milk and stir until the batter is pourable but still thick.
- Pour approximately a third of a cup of batter per pancake into the skillet. Sesame seeds are optional.
- Once the bottom is browned, flip it over and cook the other side.
- Once both sides are done, remove them from the pan. Spread with butter and serve.
