Bérédjé

Ingredients:

500g of flour
Salt
1 glass (200ml) of unsweetened condensed milk or coconut milk (your choice)
80g of butter (or ghee [clarified butter])
1/2 packet of baking powder or 1 teaspoon of active, dried, yeast (optional)
Water, as needed

Method:

Dice the butter then combine in a mixing bowl with the flour, salt and leavening agent of choice. Form a hollow in the centre than pour in the condensed (or coconut) milk and mix with a fork then start kneading to form a dough.

If the dough is too dry work in a little water until you have a slightly dry dough that resembles shortcrust pastry.

Place the dough in a bowl, cover and set aside to rest (20 minutes with baking powder and 1 hour if using yeast).

Knock the dough back then divide into three equal pieces, shaping these into balls.

Taking the first piece of dough, lightly wet your hands and roll into a fairly thin and long sausage.

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.

Fold the dough so that the two rolled pieces are arranged one on top of the other. 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 two remaining pieces of dough.

Heat a hotplate or cast iron skillet. When hot, cook the flatbreads and brown on both sides.

You can brush the beredré with clarified butter when they're cooked if you wish. Serve warm.

Bérédjé

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