Ingredients
- 500g very strong white bread flour
– 200ml coconut milk
– 100ml melted butter or ghee
– 1/4 tea spoon salt
– 50ml sunflower oil
Preparation
Begin by sifting the flour into a large bowl. Next, add salt and coconut milk, mixing with your hand until a dough ball forms. Incorporate 60ml of melted butter into the mixture and knead the dough until it no longer adheres to your hands. Lightly brush a small amount of oil over the dough and cover the bowl with a clean kitchen towel. Allow it to rest for 15 minutes.
After resting, separate the dough into 10 small portions. Take one portion of dough and press it flat. Brush melted butter on top. Make a small incision on the corner of the flat dough (refer to photo number 2) and roll the dough starting from that incision. This will create a cone-shaped piece of dough (see photo number 3). Gently press down on the top of the cone to flatten it (see photo number 4), then reshape the dough into a round form, similar to what is shown in the photo number 5.
Repeat the same process of each portions of dough, cooking each flattened piece immediately as you go along.
Cooking
Preheat a frying pan over medium heat. Lightly brush the pan with a small amount of sunflower oil, then place the flattened dough in the pan. As the dough cooks on one side, brush melted butter on top. Once the underside is golden, reduce the heat to the lowest setting, flip the dough to cook the other side, and apply another light brush of melted butter on top. When the dough is fully cooked, transfer it to a plate and cover it with a clean kitchen towel. Your pakopako is now ready to enjoy.
Serving suggestion
Serve Pakopako as a delightful starter or snack alongside a fresh salad, or as a tasty accompaniment to a barbecue (masikita).
This renowned street food from Madagascar is beloved by everyone, from the North to the South.
Enjoy – Mazotoa misakafo!
Malagasy food 