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Kicha (Eritrean Flatbreads) from “In Bibi’s Kitchen"
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Prep Time:
5 minutes
5 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
17 minutes
17 minutes
Northeast African flatbread made with whole wheat and all-purpose flour, perfect for dipping in stews or enjoying with honey or spiced ghee.
Ingredients:
- 1 1/2 cups whole wheat flour
- 2 teaspoons kosher salt
- 1 1/2 cups warm water
- 2 tablespoons canola oil, divided
Instructions:
- Combine flours, salt, and water: In a large bowl, whisk together whole wheat and all-purpose flours with salt. Use your hands to mix in the water until you reach a very thick pancake batter consistency.
- Prepare a paper towel-lined plate and heat a nonstick skillet with 1 tablespoon of oil over medium heat, ensuring the oil coats the pan evenly by tilting it.
- Once the oil is hot, place half of the dough in the skillet and gently press it into a wide circle using wet fingertips. Cook covered until the top is glossy and the bottom is golden brown, about 3 minutes. Flip the flatbread carefully, cover, and cook for another 2 to 3 minutes until the second side is browned. Transfer to a plate, add 1 tablespoon of oil to the pan, and repeat the process with the remaining dough.
- Enjoy the warm breads immediately or allow them to cool to room temperature before serving. Leftover breads can be stored in a plastic bag at room temperature for up to a day and easily reheated in a skillet over low heat.