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Recipes around the World
Kitcha is a traditional Eritrean flatbread made from simple ingredients like flour and water. It holds cultural significance as a staple food often enjoyed during communal meals and special occasions. Typically served warm, Kitcha complements various stews and dishes, making it a beloved part of Eritrean cuisine.
In a large mixing bowl, combine the flour, salt, and baking powder.
Gradually add water to the flour mixture, stirring continuously until a smooth, soft dough forms. The dough should be pliable but not sticky.
Divide the dough into small balls (about the size of a golf ball).
On a lightly floured surface, flatten each ball into a thin, round disc using a rolling pin or your hands.
Heat a large skillet or griddle over medium heat and lightly grease it with vegetable oil or melted butter.
Cook each disc for 2-3 minutes on each side, or until golden brown and cooked through. The kitcha should have a slightly crisp texture on the outside.
Remove the cooked kitcha from the skillet and place on a plate.
Enjoy your meal!
Kitcha is a soft, flatbread commonly made in Eritrea, known for its simplicity and versatility.
Kitcha originates from Eritrea, where it is a staple in the local diet.
The key ingredients include all-purpose flour, salt, baking powder, water, and vegetable oil or butter.
Kitcha takes about 20-30 minutes to prepare and cook.
Kitcha is often served with spicy stews, lentils, or enjoyed with vegetable dishes.