5 c Low protein all-purpose
- flour; plus more for dusting
1/4 c Sugar; +2 tb
4 ts Kosher salt
2 tb Instant dry yeast
4 tb Unsalted butter; melted, plus
- more for brushing & greasing
1 1/2 c Whole milk; warmed up
Use a low protein all-purpose flour. For table salt, use half as much
by volume or use the same weight.
To be authentic, use coconut milk.
In a large bowl, whisk together flour, sugar, salt, and yeast. Add
melted butter to dry ingredients and stir with a wooden spoon until
well combined. Add warmed milk and stir until dry ingredients are
fully incorporated and a slightly sticky dough begins to form.
Scrape dough out onto a lightly floured work surface and knead,
dusting lightly with additional flour as needed to prevent sticking,
until a soft, elastic dough forms, 5 to 10 minutes.
Wash, dry, and then grease the mixing bowl. Return dough to bowl,
cover with plastic, and let proof at warm room temperature until
puffy, light, and roughly doubled in size, 1 to 2 hours. In a chilly
kitchen, the dough will need more time to rise, and in a warmer
kitchen, it will move faster.
Adjust oven rack to middle position and preheat oven to 350°F. Line
2 rimmed baking sheets with parchment paper. Turn dough out onto a
lightly floured work surface. To make small coco breads, divide
dough into 1-1/2 oz portions; to make larger ones, divide into 4 oz
portions. This recipe yields either 25 small or 10 large portions.
Working with one portion of dough a a time, gently roll each portion
into a ball, then, using a rolling pin and dusting very lightly with
flour as needed to prevent sticking, roll out into 1/8"-thick (3 mm)
rounds. Brush top side of round with melted butter, then fold in half
to form a half-moon shape. Brush top surface of half-moon with
additional melted butter, then fold once more to form a
quarter-circle. Transfer to prepared baking sheet. Repeat with
remaining dough portions; leave about 1-1/2" of space between each
portion of dough on the baking sheet.
Working with one baking sheet at a time, bake coco breads until
puffed and lightly golden on top, about 15 minutes for smaller coco
breads and 20 minutes for larger ones. Repeat with remaining baking
sheet of coco breads. Brush baked coco breads with additional melted
butter, if desired. Serve.
Recipe by Michelle and Suzanne Rousseau,
owners of the Summerhouse in New Kingston, Jamaica
