I considered naming these “coconut flatbreads” but then I had to explain they’re not sweet. There’s no dessicated coconut in them and they don’t taste like coconut at all… They are soft and fragrant and absolutely delicious though. Make sure you use full fat coconut milk, the “light” version will create much stickier dough and a less soft crumb. You can use regular sesame seeds (or leave them out) if you can’t find black ones.
- 500gr strong white flour
- 10gr salt
- 7.5gr dry yeast
- 400gr full fat coconut milk
- 2 tbs sesame oil
- black sesame seeds
Place the flour, salt and yeast in a bowl. Make sure the salt and yeast do not touch, as that would kill the yeast.
Add the coconut milk and sesame oil. Knead.
Many recipes state a time for kneading, but it is very dependent on your method and level of skill.
When you think the gluten may be sufficiently developed, take a piece of dough from the bowl and stretch it between your fingers. When it becomes translucent without tearing easily (also known as the “windowpane test”, your dough is ready. Else, keep going. By hand you don’t overknead easily but by mixer this can definitely happen. Your dough becomes shiny. So do the windowpane test often when you think it’s near ready.
Cover the dough and leave it to rest until doubled in size.
Heat your oven to 230°C.
Divide the dough into 8 equal pieces. Stretch it to 15cm round shapes. Place on a baking tray and push deep dents into the dough. Brush with eggwash and sprinkle sesame seeds over the top.
Leave to double in size.
Bake for 10 minutes.