Martinican Zakari (or Zacharie)

Zakari or zacharie is a type of traditional bread from Martinique. It combines a crunchy crust with a soft interior made up of different layers of crumb. There is a basic "white" version that we offer here and another in butter. Despite its popularity with the population, it is increasingly rare in pastry shops and will be easier to find in cars selling local baked goods. The opportunity is therefore welcome to prepare it at home.


For a zakari or 5 small pieces of zakari:

  • 12 gr of fresh baker's yeast
  • 12 gr of sugar
  • 12 gr of salt
  • 120 gr of soft, unsalted butter
  • 600 gr of flour
  • 25 cl of water
  1. First, dissolve the yeast in lukewarm water.
  2. In the bowl of a food processor, combine the flour, sugar and salt for one minute at low speed.
  3. Pour the dissolved yeast in the water and mix again for a minute at a very slow speed.
  4. Add the soft butter and knead for 5 minutes, still at low speed.
  5. Increase the speed of the robot from 1 to 6 and continue working the dough for 15 minutes.
  6. Lightly flour the work surface.
  7. Flatten the dough by hand to expel the air.
  8. Try to make a rectangle 3 mm thick.
  9. Fold the edges and roll the dough out again.
  10. Repeat the operation three times.
  11. Cut small squares (10 × 10) and cover with a clean towel.
  12. Leave on for half an hour.
  13. Preheat the oven to 160°C.
  14. Place the squares on a baking sheet lined with baking paper.
  15. Put the dish in the oven and cook for about 25 minutes.