Falaoa Mahoa (Arrowroot Flatbread)
The Quirky Foodster Team
Ingredients
- Plain flour — 200 g (1 2/3 cups)
- Arrowroot starch — 100 g (1 cup)
- Baking powder — 1 tsp
- Salt — 1/2 tsp
- Coconut milk, plus extra as needed — 200 ml (3/4 cup plus 1 tbsp)
- Coconut oil, plus extra for cooking — 1 tbsp
Method
- Mix the flour, arrowroot starch, baking powder and salt in a bowl.
- Gradually add the coconut milk and coconut oil, mixing to form a soft, slightly sticky dough, adding a little more coconut milk if needed.
- Cover and rest for 20 minutes.
- Divide the dough into 6 pieces and roll each into a thin round, about 15 cm (6 in) across.
- Heat a lightly oiled non-stick skillet over medium heat and cook each flatbread for 2–3 minutes per side, until lightly golden with brown spots and cooked through.
- Serve warm.
Introduction: This simple flatbread uses arrowroot flour alongside plain flour, drawing on one of Tokelau's original staple
crops.
Cultural Background: This simple flatbread uses arrowroot flour alongside plain flour, drawing on one of Tokelau's original staple
crops. Cooked on a dry or lightly oiled pan, it's a quick, practical bread made without an oven — well suited
to the atolls' traditionally simple cooking setups.
Tips: Roll the dough thin and even so it cooks through without burning on the outside. Keep the heat at medium so the inside cooks fully before the surface over-browns.
Variations: Add a pinch of sugar to the dough for a slightly sweeter flatbread. Serve alongside a fish or coconut cream dish for dipping. Naturally vegan and vegetarian.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a dry skillet for 1 minute per side, or in a 180°C (350°F) oven for 5 minutes.
FAQs:
Q: Why combine arrowroot with plain flour?
A: Arrowroot alone doesn't hold together as well for a flatbread, but combined with flour it lends a slightly chewy texture true to the islands' traditional starch crop.
Q: Can I make this without an oven?
A: Yes — this flatbread is cooked entirely on the stovetop, which suits simpler cooking setups without an oven.
Q: What does it pair with?
A: Fish or coconut cream-based dishes, used for scooping.
- Plain flour — 200 g (1 2/3 cups)
- Arrowroot starch — 100 g (1 cup)
- Baking powder — 1 tsp
- Salt — 1/2 tsp
- Coconut milk, plus extra as needed — 200 ml (3/4 cup plus 1 tbsp)
- Coconut oil, plus extra for cooking — 1 tbsp
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