Presentation of flat coconut bread, by UXATA Private Chef Services

Coconut flatbreads. Cooking in the sunny Paamul landscapes.

Quick, easy, tasty and made with only three ingredients. This recipe is ideal to accompany spicy stews such as: curries, dhal or soups.

Serves: 4

Cooks: 15 minutes

Difficulty: Very easy

Nutrition facts: Iron, Potassium, Vitamin B1, B2, B3, B9, Zinc


1 cup *self-raising flour, plus extra for dusting

1/2 cup light coconut milk (for cooking)

Salt to taste

[*All-purpose flour + 1 teaspoon of baking powder]


In a medium bowl place the flour and the salt. Then, little by little. pour the coconut milk to form a smooth dough with your hands. Divide the dough into four equal parts, make balls with each part, and so roll each ball out in a circular way.


Next, heat a comal or non-stick skillet over a medium-low heat. Begin cooking each bread for about two to three minutes, on each side, until lightly browned and fluffy. Ready to enjoy it!

Flatbread-cooking-heat-comal, by UXATA Personal Chef Services

UXATA Chef´s tip: If you want a crispier and perfumed crust, cook them with a touch of olive, sesame or cocconut oil.

Beautiful postcards of Paa Mul, a magical destination in the heart of the Riviera Maya.

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