“This recipe couldn’t be easier – the ingredients are minimal, and you don’t need any fancy equipment, but the results are unreal. Puffed up and fluffy once cooked, they act like little sponges to mop up curry sauce. ”
Pour the coconut milk into a bowl, add a pinch of sea salt and enough self-raising flour to create a dough, bringing it together with your hands.
On a flour-dusted surface, divide the dough into 8 balls, then press each into 10cm rounds with the palm of your hand, pushing your fingers into the top to give you a ripple effect. Cover with a clean, damp cloth until you’re ready to cook.
Drizzle a little oil into a large frying pan over a medium heat and add some of the butter. Once melted, add the coconut bread and cook for 2 to 3 minutes on each side, or until golden and puffed up – you’ll need to work in batches.