Kitcha - Ethiopian Spiced Flatbread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1 teaspoon nigella seeds 1 teaspoon nigella seeds
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2. 2.
   In a large mixing bowl, combine the flour, salt, berbere spice, and nigella seeds. Mix well.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture. Gradually incorporate the flour into the liquid, mixing until a soft dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough to release any air bubbles. Divide the dough into small balls, approximately the size of a golf ball.
7. 7.
   On a floured surface, roll out each ball into a thin circle, about 6-8 inches in diameter.
8. 8.
   Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with vegetable oil.
9. 9.
   Cook each rolled-out dough circle on the griddle for about 2-3 minutes on each side, or until golden brown spots appear.
10. 10.
    Remove the cooked Kitcha from the griddle and keep warm. Repeat the process with the remaining dough balls.
11. 11.
    Serve the Kitcha warm with your favorite Ethiopian stews or curries.

Treat your ingredients with care...

• Berbere spice — Adjust the amount of berbere spice according to your spice tolerance. Increase or decrease the quantity to suit your preference for heat.
• Nigella seeds — If you can't find nigella seeds, you can substitute them with sesame seeds for a similar nutty flavor.

Tips & Tricks

• For a softer texture, cover the cooked Kitcha with a clean kitchen towel while they are still warm to retain moisture.
• Experiment with different spice blends to customize the flavor of your Kitcha. You can add cumin, coriander, or paprika for additional depth of flavor.
• Serve Kitcha with traditional Ethiopian dishes such as Doro Wat (spicy chicken stew) or Misir Wat (spiced lentil stew) for an authentic Ethiopian meal.

Serving advice

Serve Kitcha warm as a side dish to Ethiopian stews or curries. It can also be enjoyed on its own as a snack or breakfast bread.

Presentation advice

Arrange the cooked Kitcha on a platter, overlapping them slightly to create an inviting display. Garnish with a sprinkle of nigella seeds or fresh herbs for an added touch of elegance.