5 from 2 votes
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.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
4
breads
Calories:
265 kcal
Course:
Breakfast, Bread
Cuisine:
African, Ethiopian
Ingredients
- 1¾ cups wheat flour , all purpose, sifted
- 1 cup water or more) at 97 F / 36°C, lukewarm
- ¼ teaspoon salt
- 2 tablespoons clarified butter (ghee), divided into 4
Equipment
- Stand mixer
- Crepe pan
Instructions
- In the bowl of a stand mixer, combine the flour and salt.
- Gradually add water, and mix until a smooth and elastic dough forms.
- Divide the dough into 4 equal pieces.
- Roll out each piece, and form circles approximately ¼ inch (3 to 4 mm) thick.
- Heat a crêpe pan over high heat, and add half a tablespoon of clarified butter.
- Place a circle of dough on the skillet, reduce the heat to medium and, using a fork, poke a few small holes all over the surface of the dough.
- Cook until each side is golden brown and crisp, and has a few brown spots.
- Repeat for the rest of the dough.
- Serve hot.
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