Breakfast
Kitcha
An Ethiopian unleavened flatbread cooked in a pan, with a dense, slightly crispy texture. It is eaten at breakfast or as a side, often spread with spiced butter or honey.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Mix the flour and salt in a bowl, then gradually add the lukewarm water while kneading until you get a soft, non-sticky dough.
- Knead for another 5 minutes by hand, then cover and let rest for 15 minutes so the gluten can relax.
- Divide the dough into 4 balls and flatten them by hand or with a rolling pin into discs about 1 cm thick.
- Heat a pan over medium heat and lightly brush it with oil.
- Cook each kitcha for 3 to 4 minutes per side, until golden in places and cooked through.
- Serve warm, spread with niter kibbeh or plain.
Variations and tips
Nigella kitcha. Add a teaspoon of nigella seeds to the dough for a more aromatic taste.
More ideas
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Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Original Ecomely recipe.