East Africa · Side
Kitcha (Griddled Whole-Wheat Unleavened Flatbread)
Rustic, charred whole-wheat flatbread griddled dense and crisp on the exterior while remaining soft inside, seasoned with aromatic nigella seeds.
The story
Common throughout the highland villages and agropastoral communities of Eritrea, kitcha is prepared as an everyday flatbread baked fresh at dawn. It is regularly eaten warm alongside spiced tea or broken down while hot into ragged pieces to prepare kitcha fit-fit with spiced clarified butter (tesmi). Because the bread is unleavened, cooks traditionally score the dough lightly before flipping, which allows trapped steam to puff the crumb evenly without requiring commercial leaveners or lengthy fermentation times.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Injera (Spongy Sourdough Teff Flatbread)
Airy, naturally fermented sourdough flatbread characterized by a smooth bottom, tanginess, and thousands of steam-released honeycomb eyes.
Kitcha Fit-fit (Torn Unleavened Flatbread Tossed in Spiced Ghee and Berbere)
Skillet-baked unleavened whole wheat flatbread torn into ragged bites and drenched in aromatic spiced butter, vibrant berbere, and cool yogurt.
Alicha Birsen (Mild Turmeric-Infused Yellow Split Pea Stew)
Tender yellow split peas simmered gently in a fragrant base of sweet onions, garlic, ginger, and earthy turmeric.
Asida (Dense Fermented Sorghum Mash with Broth or Sour Milk)
A smooth, hearty mound of fermented sorghum porridge crowned with spiced clarified butter, sour yogurt, and chili powder.