Kita (Kicha) Recipe

There’s something truly magical about a simple flatbread, and Ethiopia’s Kita (or Kicha) is no exception. This incredibly thin, crispy bread, with its distinctive golden-brown spots, is a staple in Ethiopian households. It offers a delightful texture and a subtle, comforting flavor that pairs perfectly with so many dishes. I absolutely adore Kita for its versatility and the way it effortlessly elevates any meal, from a hearty breakfast to a savory dinner.

Ingredient Highlights

• Niter Kibbeh (Ethiopian Clarified Butter): This isn’t just any butter; Niter Kibbeh is a fragrant, spiced clarified butter that infuses the Kita with an unparalleled depth of flavor. Its nutty, aromatic notes are essential for that authentic Ethiopian taste. If you don’t have Niter Kibbeh, you can substitute it with regular clarified butter (ghee) or even a neutral oil like avocado or grapeseed oil, though you’ll miss some of that signature aroma.
• Wheat Flour: While the recipe specifies wheat flour, Kita is traditionally made from a variety of grains, including teff, maize, barley, or even chickpeas. This flexibility means you can experiment with different flours to achieve unique textures and flavors. For a gluten-free option, a blend of gluten-free all-purpose flour with a touch of teff flour can work wonders.

See the full ingredient list in the recipe card below.

Equipment Needed

Making Kita doesn’t require a lot of fancy gadgets, but a few tools will make the process smoother:

• Stand Mixer: While you can certainly knead the dough by hand, a stand mixer with a dough hook attachment makes quick work of achieving that perfectly elastic and smooth dough.
• Crêpe Maker or Large Frying Pan: A crêpe maker is ideal for achieving the thin, even Kita, but a good quality non-stick frying pan or cast-iron skillet will work just as well. Ensure it’s large enough to accommodate your rolled-out dough circles.
• Rolling Pin: Essential for rolling the dough thinly and evenly.

Step-by-Step Overview

1. The journey begins in your stand mixer, where wheat flour and salt come together. Gradually adding lukewarm water is key here; you’re aiming for an elastic, smooth dough that’s a joy to work with. Think of it like a well-hydrated pasta dough – pliable but not sticky. If your dough feels too dry, add a tiny bit more water, a teaspoon at a time. Conversely, if it’s too sticky, a sprinkle of flour will help.
2. The kneading process, whether by machine or hand, is crucial for developing the gluten, which gives Kita its characteristic chewiness and allows it to roll out so thinly without tearing.
3. Once your dough is perfectly kneaded, you’ll divide it into four equal portions. This ensures consistent serving sizes and cooking times. Each portion then gets rolled out into a thin, flat circle, about a quarter-inch thick. This is where your rolling pin skills come into play! Aim for an even thickness across the entire circle for uniform cooking. Don’t worry if they’re not perfectly round; rustic charm is part of the appeal.
4. Now for the cooking! Heat your crêpe maker or pan to medium heat and add a touch of Niter Kibbeh. This not only prevents sticking but also imparts that incredible flavor. Carefully place one of your rolled-out dough circles onto the hot surface. Here’s a little chef’s note: use a fork to poke a few tiny holes all over the surface of the dough. This helps prevent large air bubbles from forming and ensures even cooking, giving you those desirable crispy spots.
5. Cook each side until it’s beautifully golden-brown and crispy, with those tell-tale darker brown spots that signify a perfectly cooked Kita. Repeat with the remaining dough, and soon you’ll have a stack of warm, inviting Kita ready to enjoy!

Storage & Reheating Tips

Leftover Kita can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, gently warm them in a dry pan over medium heat for a minute or two per side until crispy again. You can also briefly microwave them, but they might lose some of their crispness. For best results, a toaster oven or a quick pan-fry is recommended.

Variations & Substitutions

• Spice it Up: For a more savory Kita, knead a pinch of berbere spice or a finely minced garlic clove into the dough.
• Sweet Treat: For a sweet version, omit the salt and add a tablespoon of sugar to the dough. Serve with honey or a sprinkle of cinnamon sugar.
• Gluten-Free: As mentioned, a blend of gluten-free all-purpose flour with a small amount of teff flour can be used. You might need to adjust the water slightly as gluten-free flours absorb liquids differently.

FAQs

A Taste of Home

For many Ethiopians, Kita isn’t just a bread; it’s a taste of home, often enjoyed for breakfast with a dollop of yogurt or a sprinkle of sugar, or alongside savory stews like Shiro Wot. Growing up, the aroma of Kita cooking on the stove was a comforting signal that a delicious meal was on its way. It’s a testament to the power of simple ingredients coming together to create something truly nourishing and deeply satisfying. This recipe brings that warmth and tradition right into your kitchen.

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