Mkate Wa Ufuta
Directions
- 1Whisk together all-purpose flour, salt, instant yeast, baking powder, sugar, and milk powder in a large bowl.
- 2Gradually add coconut milk to the dry ingredients and mix with your hand until a smooth, thick batter is formed.
- 3Cover the bowl and let the batter rise for 30 minutes to an hour.
- 4In a small bowl, add 1 cup of water and 2 teaspoons of salt and mix, this will be used to cook the bread.
- 5Heat a steel pan.
- 6Add some salt water to the hot pan until it dances.
- 7Bring in your batter and try to form a circle with it in the pan, don't worry if it's not perfectly round.
- 8Sprinkle sesame seeds on top of the batter in the pan.
- 9Cover the pan and cook until the top of the bread is cooked.
- 10Once the top is cooked, flip the pan over so the bread is cooking directly on the stove top element to toast the top side.
- 11Once the top is nicely toasted, remove the bread from the pan using a metal spatula.
- 12Brush the top of the cooked bread with melted butter (or ghee).
- 13Brush the bottom of the cooked bread with melted butter (or ghee).
- 14Cover the cooked breads to keep them soft while you finish the rest of the batter.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons coconut oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1.5 teaspoons instant yeast
- 1 heaped teaspoon baking powder
- 2 tablespoons milk powder
- 3 cups coconut milk
- sesame seeds
- 1 cup water
- 2 teaspoons salt
- melted butter
Equipment
large bowlwhisksteel pansmall bowlspatula
Tips
- Add coconut milk a little at a time because different flours perform differently based on gluten content. You don't want your batter too runny or too hard.
- Don't stress about getting the bread too round, imperfection is beautiful and unique.
- Be careful when flipping the pan over for the next step of cooking, it can be nerve-wracking so take your time.
- Cover the cooked breads while you finish the rest to keep them soft.