Kitcha

Kitcha (or kita) is a very thin flatbread that’s typical of Ethiopia and
Eritrea. It’s usually made with wheat flour, water and salt, and cooked in a
pan.

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Breakfast Bread

Cuisine:

Ethiopia East Africa

Instructions

1 Place the butter in a large nonstick skillet set over medium heat. Once the
butter melts, add the berbere and cook, stirring, until the spices sizzle and
smell fragrant, about 30 seconds.
2 Add the kicha pieces and sprinkle with the salt. Cook, stirring, until all the
pieces of kicha are coated with the spiced butter and warmed through, about 3
minutes. Transfer the mixture to a serving platter or individual bowls, top with
the yogurt, and serve immediately.
3 Place the whole wheat and all-purpose flours and salt in a large bowl and whisk
well to combine. Using your hands, mix in the water. The batter will be like a
very thick pancake batter.
4 Line a plate with paper towels and set aside. Set a 12-inch nonstick skillet
over medium heat and add 1 tablespoon of the oil, tilting the pan so the oil
lightly greases the bottom of the pan. Once the oil is hot, add half the dough
to the skillet and use wet fingertips to gently and carefully press the dough
into a wide circle that covers the surface of the skillet. Cover the skillet and
cook until the top of the dough is glossy and the underside is golden brown,
about 3 minutes. Carefully flip the bread over, cover, and cook until the second
side is browned, another 2 to 3 minutes.
5 Transfer the flatbread to the prepared plate, adding the remaining 1 tablespoon
oil to the pan, and repeat the process with the remaining dough.
6 Serve immediately while the breads are warm, or let cool to room temperature to
use for Kicha Fit Fit. Leftover breads can be stored in a plastic bag at room
temperature for a day and rewarmed in a skillet over low heat.

Kitcha

Course:

Cuisine:

🧂 Ingredients

Instructions

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