Coconut Milk Tahini Flatbread (Savoury)
When Comoros's Mkatra Couscouma and Turkey's Katmer meets we have Coconut Milk Ghee Tahini flatbread.
Servings: 4 flatbread
Calories: 373.27kcal
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.
Nutrition
Calories: 373.27kcal | Carbohydrates: 39.5g | Protein: 6.8g | Fat: 22.93g
