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Couscouma
Couscouma is a traditional Comorian (from Comoros) recipe for a classic flatbread made with a coconut milk and egg dough that's pan fried to cook. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Couscouma.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+resting)
Makes:
8–10
Rating: 
Tags : Bread RecipesComoros Recipes
This is a Traditional Comorian recipe for a flatbread typically served to accompany with a sauce-based stew (often chicken or tuna).
Ingredients:
500g plain flour
200ml milk (or coconut milk)
2 eggs
6 to 8 tbsp ghee (clarified butter) + 3 tbsp for cooking
1 tsp of salt
Method:
Combine all the ingredients in a bowl, mixing to combine then use your fingers to knead util you have a smooth non-sticky dough.
Take a piece of dough and roll it out thinly into a round on a floured work surface.
Roll the circle to form a sausage then lengthening it by rolling it on itself from top to bottom.
Taking the first end of the dough roll into a snail shape, stopping at the centre. Now take the other end and roll up into a snail so the two rolls meat each other in a kind of S shape.
Spread a little ghee on one of the rounds fold the dough so that the two rolled pieces are arranged one on top of the other (with the ghee in the middle). Now roll the dough out so you end up with a thin pancake (flour your work surface as you work, if needed). Repeat the process with the remaining pieces of dough.
Put 1 tbsp of ghee in a non-stick pan. When hot (medium heat), place a dough pancake inside and brush with ghee with the back of the spoon.
Flip the pancake. Brush again and let cook. Return. Brush again (or not!)
The couscouma is cooked when it is lightly browned on each side.
