Mkatra Foutra

What it really is

A soft Comorian flatbread made with flour and coconut milk, cooked on a hot griddle.

A batter or dough based on flour and coconut milk is rested, then cooked on a hot pan or griddle until set and lightly browned. It is eaten at breakfast or alongside curries and other dishes. Recipes vary between islands and may use different flour proportions.

The coconut milk contributes aroma and richness to the dough, while the hot griddle cooks the bread in a thin layer. Depending on the recipe, the result may be soft and pliable or have browned spots on its surface. It is not the same preparation as a baked loaf: the bread is cooked directly on a hot surface and eaten freshly made. Flour type and the balance of liquid and dough differ between cooks, so menus should not promise a single texture. The flatbread can accompany a savoury meal or be eaten at breakfast. It may be folded or torn into pieces at the table. Name the coconut and flour ingredients, and specify whether it is served plain or with an accompaniment. The actual recipe determines whether additional ingredients such as yeast, sugar or dairy need to be declared.

The flatbread is made in individual rounds, so diners can tear off pieces to scoop up a curry or other accompaniment. A menu can distinguish a plain serving from a filled or topped variation, and should name those additions rather than imply that they are part of the basic bread.

How it's served

• Serve freshly prepared at an appropriate temperature.
• Regional and household recipes vary; verify the actual preparation with the kitchen.

How to write it on the menu

• Confirm ingredients and preparation for each batch before making allergen or dietary claims.