Breads
Kiribati Coconut Flatbread
Ingredients
- 300 g (2 1/2 cups) plain flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 80 g (3/4 cup) grated coconut
- 180 ml (3/4 cup) coconut milk, plus more if needed
- 1 tbsp oil, for cooking
Method
- Combine flour, baking powder, salt and grated coconut in a bowl.
- Gradually add coconut milk, mixing until a soft, slightly sticky dough forms; add a little more liquid if too dry.
- Divide the dough into 6-8 portions and roll each into a flat round about 1 cm (1/2 in) thick.
- Heat a lightly oiled frying pan or griddle over medium heat.
- Cook each flatbread for 3-4 minutes per side until golden brown patches appear and the bread is cooked through.
- Serve warm.
Introduction: With wheat flour introduced through trade and colonial supply, I-Kiribati cooks adapted simple flatbreads by folding in coconut, making the most of a locally abundant ingredient alongside an imported staple.
Cultural Background: With wheat flour introduced through trade and colonial supply, I-Kiribati cooks adapted simple flatbreads by folding in coconut, making the most of a locally abundant ingredient alongside an imported staple. These flatbreads are a common accompaniment to soups and fish dishes.
Tips: Cook over medium, not high, heat so the inside cooks through before the outside burns.
Variations: A pinch of sugar can be added for a slightly sweeter breakfast version.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a dry pan for 1-2 minutes per side, or microwave wrapped in a damp cloth for 20-30 seconds.
FAQs:
Q: Can this be made without coconut milk?
A: Water can be used, but coconut milk gives the traditional flavour and softness.
Q: Is this bread yeasted?
A: No, it is a quick flatbread leavened with baking powder.
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