Unleavened Coconut Cakes
by Editorial Staff
Unleavened cakes with coconut flavor are cooked in a dry skillet. You can serve such coconut cakes with any filling, as a snack.
Ingredients
- Wheat flour of the highest grade – 2 glasses
- Salt – 0.5 teaspoon.
- Coconut flakes – 1.5 cups
- Hot water (boiling water) – 0.25-0.75 cups
- Butter (optional) – 1 tbsp
- Filling of your choice (optional)
Directions
- In a large bowl, combine flour, salt, and coconut. Add enough hot water to mix into a smooth, soft dough (the amount of water depends on the gluten of the flour). Knead the dough for about 5 minutes.
- Divide the dough into 12 equal pieces. Flatten each part into a disk about 8 cm in diameter. Then put one circle between two layers of parchment and roll it into a thin disk about 3 mm thick.
- Turn on the oven to preheat to 140 degrees. Heat a dry skillet over high heat. Put one flat cake in a preheated skillet and cook for about 1 minute on each side, until golden brown.
- Put the finished tortillas on a heat-resistant plate and place them in a preheated oven to keep them warm. You can lightly grease the cakes with butter.
Enjoy your meal!
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