Comoros | Breakfast

Mkatra Foutra

Comorian coconut flatbread made with yeast, coconut milk, and sesame, cooked on a hot pan until soft and golden.

Country
Comoros
Region
East Africa
Time
125 min
Serves
8
Level
medium
Start cooking Explore Comoros recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 8

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Comoros
5 steps 100 min prep 25 min cook (check method) 125 min total medium
1
Mix the dough
Mix flour, yeast, sugar, and salt. Add warm coconut milk and knead until soft and smooth.
Knead 10:00
2
Let it rise
Cover and leave in a warm place until puffy and roughly doubled.
Rise 90:00
3
Shape the breads
Divide into 8 pieces. Flatten each into a round and press sesame seeds into one side.
4
Cook on the pan
Lightly oil a heavy pan and cook each round over medium heat until golden on both sides and cooked through.
Cook each 05:00
5
Serve warm
Serve warm with tea, honey, butter, fish curry, or a coconut relish.

Some cooks make smaller rounds, others cook one larger flatbread and cut it into wedges.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Breakfast, tea time, curry side. Plan on a medium cook. Allow about 125 minutes total.

What to serve alongside it

Tea, honey, butter, fish curry, rougaille, or coconut-based stews

Follow the collection

Vegetarian Africa is the easiest collection to explore after this dish. Vegetarian Africa

Regional lane

Comoros national table. A structured Comoros dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the rest or fermentation period.
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
How you know it is ready
  • The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Mkatra Foutra recipe from Comoros
Mkatra Foutra finished dish
Chef board

Build the table around Mkatra Foutra

Tea, honey, butter, fish curry, rougaille, or coconut-based stews

Best route from here

Comoros national table

Collections to keep cooking
Vegetarian African Classics Breakfast and Tea Table
Explore more recipes
Keep exploring

Cook around Mkatra Foutra

Find a side dish or your next recipe from the same country or collection.

Mataba recipe from Comoros Comoros Stew Mataba Mataba is a stew with cassava leaves, coconut milk and fish. Serve Time95 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Langouste a la Vanille recipe from Comoros Comoros Recipe Langouste a la Vanille Langouste a la Vanille is a seafood with lobster or prawns, vanilla and coconut milk. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Mkatra Siniya recipe from Comoros Comoros Recipe Mkatra Siniya Mkatra Siniya is a bread with rice flour and wheat flour, coconut milk. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Pilao Comorien recipe from Comoros Comoros Rice dish Pilao Comorien Pilao Comorien is a rice with chicken or beef, clove, cardamom, and cinnamon. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe
Browse AfroKitchen Explore Comoros recipes