When Comoros's Mkatra Couscouma and Turkey's Katmer meets we have Coconut Milk Ghee Tahini flatbread. Simple as that or is it not? 😐 let me explain...
Mkatra Couscouma (no clue how it is pronounced) is a Comoros flatbread made with coconut milk and flour. Katmer is Turkey's flatbread made in so many different ways and I chose to go the Tahini way with ghee instead of butter.
I have included Savoury in the title because there is a sweet version that I made while at home for my Lil bro-in-law. He gave me the idea of spreading it with biscoff or Nutella for the second serving which turned out too good. The original recipe of Katmer had brown sugar added to the tahini mix but I skipped that to make it savoury for our dinner. The folding method is adapted from both Mkatra Couscouma and Katmer.
The first time, I served this with Tomato curry like the one used in filling the Algerian Mahjouba.
I made this again for a weekend brunch and served it with cauliflower stir fry. The bread is good as-is and does not require any side dish as it is filled with Tahini but because I may be questioned by the man with mallu blood, I made the side dish too.
While baking is therapeutic for some, I find joy and calmness in kneading and doing different kinds of folding flatbreads. So I would recommend you try this folding method, but if you are not for it, then choose your method of folding and I am sure it will yield the same taste. 😛 The only solace here is, that there is no slapping of dough sheet involved which would boggle some minds. 😀
How to shape?
📖 Recipe
Coconut Milk Tahini Flatbread (Savoury)
Ingredients
For the dough
- 1 ½ cup whole wheat flour
- ¾ cup thick coconut milk
- 1 teaspoon ghee or oil
- Salt
For the spread
- 2 tablespoons melted ghee
- 2 tablespoons tahini roasted sesame butter
Instructions
Prepare the dough
- Add the flour, salt and oil to the dough mixing bowl.
- Pour the coconut milk and bring the flour together.
- Knead for 5 to 8 minutes or until soft and not sticky at all.
- Coat with oil, cover and let it rest.
Prepare the spread
- Add tahini into the melted ghee bowl and give it a good stir.
Roll and shape
- Take the rested dough and divide it into equal-sized balls.
- Roll a dough ball as thin as possible (you may dust with flour if required)
- Spread 1 to 2 teaspoons of Tahini mix all over the dough. (Sprinkle some sugar if making a sweet version)
- Use your index finger and start making a hole in the centre of the flattened dough.
- Stir it in a clockwise motion a few times until the edges start rolling out.
- Use both your hands and start spreading it outwards on all sides until you get a long coiled loop.
- Take it in your hand and rub the coil between your hands to make it thinner and longer.
- Cut the loop at the thinnest spot.
- Start turning the two ends in the opposite direction into a coil shape until both the coils meet.
- Flip one coil over the other and press it lightly – Keep aside.
- Repeat this with all the other dough balls.
Pan roast
- Heat a thick bottomed pan on medium to high flame.
- Flatten the dough with a rolling pin (avoid dusting flour) Not too thick not too thin.
- Lay on the hot pan and let it cook on one side and then flip and cook on the other side.
- Flip a few times and press the sides.
- Serve hot as is or with honey or labneh etc.
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