Comorian coconut flatbread scented with cardamom and finished with toasted sesame.
In a large bowl, whisk together the flour, yeast, sugar, salt, and cardamom until evenly combined.
Add the warm coconut milk, warm water, and oil. Mix until everything comes together into a soft, slightly tacky dough.
Transfer to a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Add only a little flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 60 minutes, or until doubled in size.
Divide the dough into 6 equal portions and shape each into a round about ½ inch thick. Gently press sesame seeds onto one side.
Heat a lightly oiled heavy skillet over medium-low heat. Place each bread sesame-side down and cook for 3–4 minutes until golden.
Turn the bread and cook for another 3–4 minutes, until golden and cooked through. Keep finished breads wrapped in a clean towel to stay soft and warm.
Enjoy the bread warm with tea, eggs, grilled fish, or your favorite savory stew.
The 105-minute total includes 60 minutes of rising time. Keep the dough soft and slightly tacky for a tender bread. Cook over moderate heat so the center sets before the sesame crust becomes too dark.
6 servings
1 flatbread
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.