Coconut Flatbread (Petkōj im Waini)
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Coconut milk — 3/4 cup (180 ml / 6 fl oz)
- Baking powder — 1 tsp
- Salt — 1/2 tsp
- Oil, plus extra for cooking — 1 tbsp
Method
- Combine the flour, baking powder and salt in a bowl.
- Add the coconut milk and oil, mixing to form a soft dough.
- Knead briefly until smooth, then rest for 15 minutes.
- Divide into 6 portions and roll each into a flat round.
- Heat a little oil in a frying pan over medium heat.
- Cook each flatbread for 2–3 minutes per side until golden brown spots appear and it is cooked through.
Introduction: A simple pan-cooked flatbread enriched with coconut milk, offering a soft, slightly sweet bread to accompany any meal.
Cultural Background: With wheat flour introduced through trade, Marshallese cooks adapted simple flatbread techniques using coconut milk in place of some of the water, giving the bread a distinctly local character suited to the ingredients on hand.
Tips: Keep the dough soft but not sticky — add a touch more flour if needed while rolling. Cook over moderate heat so the inside cooks through before the outside browns too much.
Variations: Add a tablespoon of sugar to the dough for a slightly sweeter bread. Serve warm with a drizzle of coconut cream and sugar for a simple treat.
Storage: Store cooled flatbreads in an airtight container at room temperature for up to 1 day.
Reheating: Warm briefly in a dry pan over low heat for 30 seconds per side.
Nutrition: Per serving (approx., 1 flatbread): 210 kcal, 4 g protein, 7 g fat, 32 g carbohydrate.
FAQs:
Q: Can I use coconut cream instead of coconut milk?
A: Yes, though the dough may need a touch
Q: Is this bread sweet?
A: It has a mild natural sweetness from the coconut milk, but is not a dessert
- Plain flour — 2 cups (250 g / 9 oz)
- Coconut milk — 3/4 cup (180 ml / 6 fl oz)
- Baking powder — 1 tsp
- Salt — 1/2 tsp
- Oil, plus extra for cooking — 1 tbsp
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