In a large mixing bowl, add the flour and milk powder. Whisk together and set aside.
In a separate bowl, add 1 cup of warm coconut milk, cardamom, yeast and 1 tbsp of oil. Make sure the milk is not hot, just warm. Stir/ mix a little bit and let it stay for 2-3 minutes.
Create a well in the center of the flour, add sugar. Add the remaining 1/2 cup of coconut milk in it, mix until sugar has dissolved.
Once sugar has dissolved, combine together using spatula or your hands.
Start adding yeast mixture while mixing until well combined. Add a little bit of warm water, if the dough is too hard to knead. The dough should be a little bit sticky.
Apply some oil on your work surface, knead the dough until soft. I did it for 10 minutes. Make sure the dough is soft and not sticky anymore.
Brush some oil in your bowl, place the dough cover with cling film or clean kitchen towel. Place it in a warm and dark place for about an hour or until doubled in size.
Transfer the dough to your work surface. Divide it into 5-6 pieces depending on the size you want and make them round. Cover and let it sit for 10-15 minutes.
Knead each of the pieces till you get the thickness you want (shouldn’t be too thin though and too thick) and cut into quarters one at a time. You can use your hands and shape it to get a nice round.
Place them on a floured or oiled surface for the final rising of 15-30 minutes.
Fry them in low medium heat. Make sure your oil is not too hot. Once the hamri has puffed up, flip it the other side quickly to prevent from cracking.
Cook for 2-3 minutes on medium heat. When the first is done, flip the other side and cook until brown
To keep the white line in the hamri, do not stir or move them around while cooking with your spoon. Let them cook themselves in a medium heat.
Once both sides are done, remove and place them on a plate with kitchen paper.
Serve and enjoy. Had mine with viazi, mbaazi and pilipili ya kukaanga
