Mikate ya Ufuta
Mikate ya Ufuta
1 full mug of flour
1/2 cup coconut milk powder
1 tbsp yoghurt
1 tsp yeast
salt to taste
1 to 1 1/2 cups water
Add all the ingredients except water, sesame seeds and ghee in a mixer with a paddle attachment and mix.
Add 1 cup of water and mix again, and continue adding the remaining water if needed until you get a thick and sticky dough.Let rise.
There are two ways of cooking this:
1. Using a palm of your hand, take some dough and place it in a non stick pan with a little ghee in it, placed on low medium heat and sprinkle sesame seeds on it.Let it cook till for a while , remove when it’s half way done and place in a baking sheet.Repeat with the remaining dough.Place the baking sheet with the half way cooked bread in an oven on broil to finish cooking and get a nice colour.Remove when the breads are nicely cooked (this should only take a few minutes) and apply some ghee on them.
2.In a stainless steel pan add a little bit of ghee and take some dough with the palm of your hand and place it. The pan should be on low medium heat.Sprinkle some sesame seeds and let it cook.When it’s almost cooked flip the pan (check the step by step album) and let the top cook.The bread should stick in the pan when flipped, it should not come out. Don’t do this step if you are not sure the bread will stick to your pan or not.After flipping the pan and the top part is cooked remove and add ghee on the bread. Repeat with the rest of the dough.
Please note: Usually we put salty water (water n salt) on the pan instead of ghee, the salty water prevents the bread from falling, it helps it stick but sometimes I use ghee which does the opposite but if you find your bread stick too much then use a little bit of ghee than the salt water.
Let the breads completely cool before removing.
For more understanding of the second method check the step by step album.
I got 3 breads out of this recipe, you can always double the amount.