Healthy Eritrean and Ethiopian Recipes

What is Kitcha/Kita (ቅጫ/ቂጣ)?

Kitcha is an unleavened flatbread made from basic ingredients like flour, water and salt. Unlike the more widely known Eritrean and Ethiopian bread –Injera— Kitcha is thicker, chewier, and often enjoyed as a breakfast item or a snack. It’s typically served plain accompanied with coffee or tea or in some places it’s served with butter (te’smi/niter kibbeh) and berbere.

Ingredients You’ll Need

To make Kitcha, you only need a few simple ingredients you probably have in your kitchen:

• 2 cups of all-purpose organic flour: You can also use organic whole wheat flour, organic barley flour, Teff flour for a heartier version.
• 1/2 teaspoon of salt: Adjust to taste.
• Water: Enough to make a soft, pliable dough.
• Oil: To grease the griddle for easy baking

Step-by-Step Guide to Making Kitcha

1. Prepare the Dough

In a large mixing bowl, combine the flour and salt. Slowly add water, mixing with your hand until the dough comes together. The dough should be soft but not sticky. Knead it for about 5 minutes until it becomes smooth and elastic.

2. Bake the Kitcha

Heat a mogogo/griddle between 150-200.  Sprinkle oil on the griddle and carefully spread it all over the surface of the mogogo using a paper towel or a clean never used cotton washcloth.  Place the dough in the middle of the hot mogogo surface then using your hands spread it all over the surface. Depending on the thickness of your kitcha preference, the recipe could yield up to 3 pieces. Cook the Kitcha for about 3-10 minutes on each side (depending on thickness), or until golden brown spots appear. The bread should be firm but soft on the inside.

3. Serve and Enjoy

Once all the Kitcha is baked, serve it warm. Traditionally, cut it into pieces and serve plain, or with melted butter and a sprinkle of berbere for an authentic Eritrean and Ethiopian flavor. You can also pair it with honey for a sweet twist.

Tips for the Perfect Kitcha

• Experiment with Flours: Try using different types of flour like sprouted spelt flour, teff, barley, organic wheat flour to give your Kitcha a unique taste and texture.
• For guests, I personally make Kitcha with organic white flour. But if it is for our family, then I prefer healthier flours. I mix equal amounts of different flours. You can easily substitute a gluten free option as well.
• Serving Ideas: Kitcha can be enjoyed on its own, but it’s also great with stews, soups, or as a snack along with coffee and tea.
• Kitcha FitFit: Kitcha fitfit is one of the most famous breaksfast dishes in Eritrea and Ethiopia. To make kitcha fitfit, the kitcha needs to be soft. This recipe will yield 3 pieces of kitcha for kitcha fitfit.

Why You Should Try Making Kitcha

Making Kitcha at home is not only easy but also a great way to substitute store bought baked items especially bread. It requires a pantry items that are easy to put together. Plus, with just a few ingredients and minimal effort, you can create a delicious flatbread that’s perfect for any meal.