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Kitta (Eritrean Kitta Flatbread)

Kitta (Eritrean Kitta Flatbread) is a traditional Eritrean recipe for a classic unleavened flatbread made from a mix of wheat flour, water and salt. The full recipe is presented here and I hope you enjoy this classic Eritrean version of: Eritrean Kitta Flatbread (Kitta).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Bread RecipesEritrea Recipes

Kitcha, Kita, Chechebsa, Kicha, Caccabsaa, ቂቻ, ቂጣ is an unleavened Ethiopian and Eritrean flatbread made with wheat flour, water, and salt. The dough is traditionally baked in a pan on both sides until it develops a golden-brown colour of the exterior. The flatbread can be optionally flavoured with chilli and cardamom. It can be used as an accompaniment any time, but is most commonly served for breakfast.

Ingredients:

200g plainn wheat flour, sifted
250ml (1 cup) lukewarm water (about 36°C)
¼ tspp salt
2 tbsp ghee (clarified butter), divided into 4 equal portions

Method:

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 3–4mm 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.