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Lawrence D. Smith

Mkatra Foutra: Golden African Breakfast Bread

Mkatra Foutra is a soft, rustic African breakfast bread made from yeast, coconut milk, all-purpose flour, wholewheat flour, and a touch of sugar.
Each bread is pan-cooked until tender inside and lightly golden outside, then finished with sesame seeds for a simple nutty accent.
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Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 3
Course: Breakfast
Cuisine: African
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp instant yeast
  • 1/4 cup warm water
  • 1 tbsp sugar
  • 1 cup all-purpose flour
  • 1 cup wholewheat flour
  • 1 can 400 ml coconut milk
  • A pinch of salt
  • 1 tsp instant coffee granules optional
  • Butter or oil as needed for pan-cooking
  • Sesame seeds as needed

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Spoon or spatula for mixing
  • Clean cover or kitchen towel
  • Frying pan or skillet
  • Spoon for portioning and flattening
  • Spatula for flipping

Method
 

  1. Activate the Yeast: Combine the instant yeast, warm water, and sugar in a mixing bowl. Stir well, then leave the mixture undisturbed for 5 minutes, until it becomes frothy.
  2. Prepare the Batter: Add the all-purpose flour, wholewheat flour, coconut milk, salt, and optional instant coffee granules to the yeast mixture. Fold everything together until all of the flour is moistened.
    The finished mixture should be thick, falling between the consistency of cake batter and dough.
  3. Rest the Batter: Cover the bowl and set it aside for 1 hour, allowing the batter to ferment and rise until it has doubled in volume.
  4. Heat the Pan: Place a pan over heat and lightly grease the surface with butter or oil.
  5. Portion the Batter: Scoop portions of the thick risen batter and place them directly onto the heated, greased pan.
  6. Shape the Bread: Use the back of a spoon to gently flatten each portion into shape.
  7. Add the Sesame Seeds: Sprinkle sesame seeds over the top of each bread and press them lightly into the surface so they adhere.
  8. Cook the First Side: Cook for about 2 minutes, allowing the underside to cook before turning.
  9. Flip and Finish Cooking: Turn the bread over and cook the other side over a low flame for around 5 minutes, or until cooked through.
  10. Keep Warm: Transfer the cooked breads to a warm place and keep them warm until ready to serve. The recipe makes 6 breads.

Notes

  • The recipe yields 6 breads, serving approximately 3 people.
  • The yeast mixture should become frothy after 5 minutes before the remaining ingredients are added.
  • The batter is intentionally thick, sitting between cake batter and dough in consistency.
  • Allow the covered batter to rise for 1 hour, or until it has doubled in volume.
  • Use butter or oil to lightly grease the pan before cooking each portion.
  • Flatten the thick batter with the back of a spoon rather than trying to spread it like a thin pancake.
  • Sesame seeds should be sprinkled over the top and gently pressed into the surface before cooking.
  • The optional instant coffee granules can be included during the mixing stage.
  • The original recipe uses eggs as an optional variation: two whisked eggs may be added during mixing, with the flour increased to around 1 cup.