Platter with Three Kicha Breads
(click to enlarge)

Kicha Flatbread


Eritrea   -   Kicha
Makes:
Effort:
Sched:
DoAhead:  		 2
**
45 min
Yes		 This Eritrean flatbread is a lot easier to make than Ethiopian Injira, and a lot easier to get the ingredients for. It is fairly thick and fairly chewy, as it is not leavened.

1-1/2
1
1/2
ar
2
c
c
T

T
Flour, Whole Wheat  
Flour, all-purp.
Salt
Water, warm
Oil or Ghee (1)

See Gallery for pictorial method. These breads weigh about 13 ounces each.

MAKE   -   (45 min)
  1. Place both Flours and Salt in a large mixing bowl and whisk together until even.
  2. Work in Warm Water with your hands until you have a batter like a thick pancake batter. This will take around 2 cups of the Water.
  3. Divide the batter equally into two separate bowls.
  4. In a wide non-stick or well seasoned pan, heat 1/2 Tablespoon of Oil and wipe it around with a paper towel so it's very thin. Pour in half the Batter and pat it into shape with wet fingertips.
  5. Cover the pan and cook until golden brown on the bottom and evenly darkened in the top, then carefully flip it over. Cover and cook until the top side has plenty of browned spots. Lift it out and set on toweling. If using paper towels, don't leave it long or you'll have trouble peeling off the paper.
  6. Re-oil the pan and repeat with the second half of the Batter.
  7. Serve warm. This bread can be rewarmed in a pan over low heat.
NOTES:

  1. Oil or Ghee:

      Ghee is fully clarified Butter. It must be heated for use, and will have fewer sticking problems than Oil, but Oil is good enough.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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