January 12th marks Zanzibar’s day of independence. A day of celebration and reflection. Why shouldn’t we all take a moment to remember every country on their special day, even if we are on the other side of the world? Maybe regular remembrance and reflection would set all our minds straight for what’s important in the world. Granted, that would mean we would celebrate a lot! Though, I think we could all use that kind of thinking and optimism right now. Here’s to Zanzibar! Let’s learn how to make the Zanzibar sesame flatbread.
How should we celebrate?
Good question! With that, let’s raise our flatbread in cheer and say “Congratulations, Zanzibar!” To do this, I guess we need to make those flatbreads first. Lucky for us, I have an incredible recipe, one that is traditional and authentic to the island.
How about some Zanzibar knowledge to start off?
Zanzibar (known locally in Swahili as Unguja,) is one of those rare, unspoiled-by-tourist islands just off of the coast of eastern Africa near Tanzania (around 20 miles or so east). Believe it or not, it has adapted to tourism providing resorts and lovely beach-side attractions that would make a great romantic getaway due to its beautiful beaches along the Indian Ocean and both authentic and culturally rich dishes. It’s fertile soil and favorable climate allow for the prosperous growth of tropical crops including cloves, coconuts, cassava, yams, rice, and lots of fruit. Its coastal villages thrive on the abundance of seafood. The country itself has evolved over the years due to its easy accessibility as a port along trade routes and colonists from Arabia, south Asia, and the African mainland, not forgetting Great Britain and Europe.
For geography, additional details of the history of Zanzibar, and other traditional recipes, see my previous post entitled “Zanzibar Sesame Flat Bread with Calamari Curry and Coconut Rice“
What is the Zanzibar Sesame Flatbread?
The Zanzibar Sesame Flatbread known in Swahili as Mkate Wa Ufuta, is one of my all-time favorite flatbreads. It resembles the Indian Naan, but this yeast bread is enriched with coconut milk and sesame seeds rendering a unique flavor clearly from the tropics. The milk and egg yield such an addicting richness that one bite just isn’t enough. This bread is easy to make and doesn’t require a full day in the kitchen like most breads. It’s light and freezes well so you can eat only what you need for a particular meal or snack.
What can you eat with this flatbread?
The Zanzibar sesame flatbread goes well as a side to most any rice dish, curry, and seafood. Serve it with a side of hummus. If you’re a fan of naan, you will love this flatbread. The people of Zanzibar were brilliant in modifying a bread recipe like naan by adding ingredients specific to their culture. Give this recipe a shot, you won’t be disappointed!
If you would like a visual of this recipe, check out my YouTube video entitled “Learn How to Make the Traditional Zanzibar Sesame Flatbread (Mkate Wa Ufuta)”. The recipe is also below for your convenience. Enjoy!
Zanzibar Sesame Flatbread (Mkate Wa Ufuta)
Ingredients
- 3½ cups all-purpose flour 420 grams
- 2¼ tsp active dry yeast 1 pkg, ¼ oz, or 7 grams
- 1½ tsp salt plus more to sprinkle on both flatbread sides
- 1 cup + 2 tbsp full-fat canned coconut milk plus more as needed
- 1 large egg
- ¼ cup neutral oil (avocado, grapeseed, vegetable) 1½ oz or 50 grams
- 3 to 4 tbsp sesame seeds toasted or untoasted
Instructions
- In a large bowl or stand mixer bowl, if using, whisk together the flour, yeast, and salt. Stir in the coconut milk and egg just until combined. Run the stand mixer on low (for 10 minutes) or scoop the dough out onto a lightly floured surface and knead for 10 minutes. At first, the dough will be dry, but it will smooth out after a few minutes. The dough will be dense and firm rather than spongy and soft like traditional bread dough. If the dough seems too dry, add another tablespoon of coconut milk as you knead.
- Once kneaded, cover the bowl of dough (or return the dough to the bowl) with plastic wrap and place it in a warm area to rest for about an hour. The dough will rise slightly and become puffy and soft, but it likely won’t double in size. However, the longer you let the dough rise in a warm the area, the lighter the dough will be.
- Divide and shape the dough into 6 balls. Roll by hand the dough into a log, cut in half, and cut each half into thirds. This will yield 6 relatively equal size balls of dough. Using a rolling pin, roll each ball into the size of a tortilla. The dough should be flat as it will puff and rise as it cooks. Brush the top side of each dough round fairly generously with oil, sprinkle each with sesame seeds and lightly with salt, Gently press the seeds and salt into the dough.
- Heat a large saute pan over high heat. After 30 seconds, check the heat by splashing a little water to see if it sizzles. If so, the pan is ready. Turn the heat down to medium and place a dough round in the skillet, sesame-side down, and cook until the top side bubbles up ever so slightly and the underside turns golden brown. This will take about 2 minutes. Brush the top surface of the uncooked dough with oil, sprinkle with some sesame seeds, and add a little salt. Flip the dough over to cook on the other side. The flatbread is ready with both sides are brown and the middle is cooked.
- Transfer the cooked flatbread to an ovenproof plate covered with foil. Place the cooked flatbread on the plate and cover with another piece of foil. Place in the oven set at 200˚F / 93˚C to keep warm. Continually add other flatbread as they are cooked. Be sure to wipe out the pan with paper towels between each flatbread to remove any sesame seeds to prevent them from burning. Serve the flatbread warm.
Video
Notes
Interested in some other white breads? Check out these recipes.
The Mexican Bolillo (Perfect for the Super Bowl!)
The Berry Rolls (A family recipe!)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!