Kitcha

It is cooked free-form in a dry pan and turned by hand, and a little scorching is expected.

Vegan.

Ingredients

• 400 g plain flour
• 1 1/2 teaspoons salt
• about 240 ml water

Method

1. IT IS COOKED FREE-FORM IN A DRY PAN AND TURNED BY HAND, AND A LITTLE SCORCHING IS EXPECTED. Its article gives the whole method and withholds nothing: it IS COOKED IN A HOT PAN FREE-FORM UNTIL ONE SIDE IS COOKED, it IS THEN PICKED UP AND COOKED ON THE OTHER SIDE, and SLIGHT BURNING ON EACH SIDE IS OFTEN SEEN.
2. THREE INGREDIENTS AND NO RAISING AGENT. WHEAT FLOUR, WATER AND SALT is the article's list, and the bread is unleavened by definition rather than by omission -- which is the whole reason it stands beside injera rather than competing with it.
3. SO THERE IS NOTHING TO WAIT FOR. Mixed and cooked inside half an hour, where injera's batter needs days.
4. MIX A FIRM DOUGH AND KNEAD IT FOR FIVE MINUTES. Water a little at a time; it should be smooth and not tacky.
5. REST IT FOR TWENTY MINUTES UNDER A CLOTH. Unleavened dough rolled straight away springs back and will not go thin.
6. ROLL EACH PIECE THIN AND LET IT TAKE THE SHAPE OF THE PAN. The article notes that it WILL TAKE THE SHAPE OF THE PAN IN WHICH IT IS COOKED, so there is no trimming and no plate to cut round.
7. DRY PAN, MEDIUM-HIGH, AND NO FAT AT ALL. Two to three minutes until the underside is set and freckled.
8. PICK IT UP AND TURN IT WITH YOUR FINGERS, NOT A SPATULA. That is the article's word -- picked up -- and a thin unleavened round tears under a turner.
9. IT IS WHAT KITCHA FIT-FIT IS MADE FROM. The article names that dish as where it most often goes, and fit-fit, as on its own page, is the other half of that pairing.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Ethiopia · All recipes