Mkate Wa Ufuta: Zanzibar’s Aromatic Sesame Bread

Zanzibar Sesame Bread ~ Mkate Wa Ufuta

Recipe by David Leite

Ingredients

Instructions

Nutrition information is automatically calculated and should be used as an approximation only.

Ralph Knauth

Ralph described the Mkate Wa Ufuta as an “absolutely delicious” and “very easy recipe,” noting its soft, chewy texture with a satisfying crunch from the sesame seeds. He was particularly surprised that, contrary to his expectations, the bread had no discernible coconut taste. A key observation from Ralph was the dough’s extremely slow proofing. After an hour on the counter with minimal change, he moved it to an oven with only the lamp on, where it took an additional two hours to nearly double in size. He highly recommended serving the warm bread with red lentil soup, finding it a truly “nice” pairing.

Kim Graham

Kim was pleasantly surprised by the simplicity and flavor of this sesame bread. She appreciated it as a quick bread option when a traditional loaf seemed too time-consuming, serving it with slow cooker Irish beef stew. Her kneading experience involved a tough, heavy, and solid dough that took 15 minutes to become slightly smoother, well beyond the recipe’s suggested time. The dough’s rise was also slow; after an initial 30 minutes with little change, an additional 30 minutes allowed it to approximately double. Kim cooked her bread for 2 minutes per side and found its aroma intoxicating while cooking. She loved it hot out of the pan, praising its soft, steaming interior and toasted sesame flavor. While it remained soft and flavorful once cooled, she felt it was best eaten within a day. She found it excellent for soaking up stew juices, but equally enjoyable as a standalone appetizer without butter.

Larry Noak

Larry enthusiastically declared this flatbread “AMAZING,” highlighting its ease of preparation with minimal prep and a single quick rise. He noted its ordinary appearance but was delighted by the “subtle nuttiness from the sesame seeds and the mild sweetness of the coconut milk—truly a match made in heaven.” He let his dough rise for almost an hour, achieving nearly double its original size. Larry provided excellent practical tips: he recommended using raw sesame seeds, as they will toast beautifully during frying, and emphasized that no oil is needed in the preheated cast-iron skillet since the bread itself is oiled. He used about a teaspoon of seeds per side and stressed the importance of adding a pinch of salt to the top side before flipping. He observed that the breads “puffed up beautifully as they brown in the skillet,” making these “little gems” a regular feature in his future cooking.

Chiyo Ueyama

Chiyo found this “tasty and fragrant griddle bread” both fun and quick to make, appreciating that the entire mixing, kneading, and rising process could be done in a single bowl for a relatively short time. She praised its versatility, likening it to a baguette – suitable for any time of day and with almost any meal, including scrambled eggs, simple salads, and African peanut stew, where it excelled at soaking up sauce. To minimize sesame seeds falling off, Chiyo suggested lightly pressing them into the dough. She noted that while the bread is fine at room temperature, its texture is best when warm. For reheating, she advised wrapping the rounds in foil (they don’t stick when stacked) and rewarming them in a 350°F (175°C) oven for 10 to 15 minutes.

Jo Ann Brown

Jo Ann noted that despite the coconut milk, the Mkate Wa Ufuta is not a sweet bread and loses much of its coconut flavor at room temperature. Instead, the coconut milk imparts a “wonderful and unique component which creates a luscious texture similar to using butter.” She described the dough as dense and dry initially, requiring a “workout” to incorporate all the flour and achieve a smooth texture in 7 minutes. Jo Ann observed minimal rise during the 30-45 minute rest, suggesting this step is more for relaxing the dough than significant fermentation. When forming the rounds, she found “slapping the dough from palm to palm helped to stretch and shape it.” She applied about a 1/2 teaspoon of raw sesame seeds to the first side. For cooking, she recommended a long two-burner cast-iron griddle if available. She found the first side cooked up much better than the second, emphasizing the importance of getting it “good and crisp and speckled with brown.” The finished bread had a dense texture with small fermentation pockets, yet was “luscious and crisp like a good southern biscuit.” Her favorite bites included flecks of salt, leading her to recommend lightly salting both sides. She envisions using these flatbreads for various “sopping and mopping” dishes, or as a base for open-face tartines with smashed avocados or spicy chicken salads, confessing she “scarfed down almost two” straight from the kitchen.

Angie Zoobkoff

Angie found the Mkate Wa Ufuta to be exactly as described: dense, chewy, and rich with a lovely toasted sesame flavor. She appreciated the excellent flavor of the toasted seeds, acknowledging the dense and chewy texture was characteristic of the recipe. She likened it to a “dense green onion cake—without the onions,” but also noted its heaviness, stating she felt “stuffed” after one. She found it “strange” that the recipe didn’t recommend proofing the yeast first. Her dough was quite dry, and she added an extra tablespoon of coconut milk after 2 minutes of kneading to achieve a fully combined, smooth dough after 6 minutes. Despite minimal rising or “puffing” during cooking, she agreed it was a “good dipping bread,” pairing nicely with a thick soup. She pondered if pre-activating the yeast might lead to a lighter texture if she were to make them again.

Adrienne Lee

Adrienne, a self-proclaimed lover of fry breads, made this Mkate Wa Ufuta twice to fully grasp its nuances. In her first attempt, she followed the recipe precisely with sesame seeds and oil, cooking it on medium-low heat with excellent results. For her second try, she omitted the sesame seeds and found the bread equally delicious, with the coconut milk flavor more pronounced. She pondered which version she preferred, enjoying both the sesame notes and the coconut flavor. She suggested that skipping the oiling and sesame seed application process could be a time-saver if speed is a priority, as the bread tastes great either way. She used untoasted sesame seeds, which toasted beautifully during cooking.

Krista Ramsey

Krista adored this Mkate Wa Ufuta, praising it as “quick, easy, and delicious,” and particularly enjoyed being able to make fresh bread in under an hour. She highlighted how the sesame seeds contributed a “nice crunch and a toasted sesame flavor” to the dense, chewy bread, noting the lingering sesame aroma throughout her home. Her husband immediately requested a repeat. Krista, like others, used untoasted sesame seeds, confirming they toast during cooking. She spent about 7 minutes kneading, adding an extra tablespoon of liquid because the dough felt dry. Despite the dough not rising significantly in 30 minutes, it felt “good” and was “springy and soft.” She used about a teaspoon of sesame seeds per bread, liberally applying them to account for some loss during cooking. She found that thoroughly coating the bread with oil was key for good color and even cooking, as a lightly brushed first attempt resulted in less color and longer cooking time. Krista loved the bread both warm and cold, enjoying it first with pumpkin chili and then reheated in a toaster oven with eggs for breakfast.

Megan M.

Megan truly enjoyed this chewy sesame bread, finding it versatile for both savory and sweet applications. She loved it dipped in curried soup and also reheated for breakfast with tahini and honey, accompanied by tea. Megan confirmed that the coconut milk doesn’t impart any discernible coconut flavor, making it appealing even to those who typically dislike coconut. While she would eat it at room temperature if offered, she stated that “warm is so much nicer!” Given she was cooking for one, she cooked three rounds of dough and froze the remainder for later, demonstrating its excellent storage potential.

Anna Scott

Anna, who has a passion for breadmaking, was excited to try this traditional Zanzibari sesame bread, appreciating the rewarding nature of homemade bread. The combination of coconut milk and sesame seeds, along with the simple cooking method, particularly intrigued her. The results lived up to expectations: a chewy, round bread with a toasty, sesame-crisped exterior and a very tender interior. She described the dough as “very smooth and rich,” thanks to the coconut milk, and noted its “wonderful smell” during kneading. Anna kneaded her dough for about 5 minutes until smooth and let it rise in her kitchen for 1 1/2 hours, where it approximately doubled in size. She used about 1/4 teaspoon of sesame seeds on each side, adjusting for the second application. She cooked the first side for 1 1/2 minutes and the second for just 1 minute, carefully monitoring the pan heat to prevent burning. Thrilled with the results, Anna and her family enjoyed the bread warm, dipping it in the juices of a chicken dish. She suggested it would also be fantastic with hummus, flavored oil, or even a sprinkling of sugar for a sweet breakfast treat.