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Coconut Milk Tahini Flatbread (Savoury)
When Comoros's Mkatra Couscouma and Turkey's Katmer meets we have Coconut Milk Ghee Tahini flatbread.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Snack
Cuisine:
arabic
Servings:
4
flatbread
Author:
Famidha Ashraf
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.