Kicha (Ethiopian Flatbread)
Kicha is a simple, unleavened Ethiopian flatbread, traditionally cooked on a griddle. It's often served with butter or a spicy sauce for breakfast or as a side. This vegan version uses oil instead of butter, making it a versatile accompaniment.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 335 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2.5 cupall-purpose flour
- 1 cupwater
- 2 tbspvegetable oil
- 0.5 tspsalt
Equipment
heavy-bottomed skillet · griddle · rolling pin · large bowl · whisk
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour and salt.
About 1 min
- 2
Gradually add the water to the flour mixture, stirring constantly until a soft, shaggy dough forms.
About 3 min
Cook’s note: Adjust water as needed; the dough should be soft but not sticky.
- 3
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
About 5 min
- 4
Divide the dough into 4 equal portions and roll each portion into a ball.
About 2 min
- 5
On a lightly floured surface, roll out each ball into a thin, round flatbread, about 6-8 inches in diameter.
About 4 min
Cook’s note: Aim for an even thickness to ensure even cooking.
- 6
Heat a heavy-bottomed skillet or griddle over medium heat.
About 2 min
Cook’s note: A cast iron skillet works best for an even cook.
- 7
Brush one side of a flatbread with vegetable oil and place it oil-side down on the hot skillet.
- 8
Cook for 2-3 minutes until golden brown spots appear, then brush the top side with more vegetable oil.
About 3 min
Cook’s note: Watch closely to prevent burning.
- 9
Flip the kicha and cook for another 2-3 minutes until golden brown and cooked through.
About 3 min
Cook’s note: The kicha should puff up slightly as it cooks.
- 10
Remove the cooked kicha from the skillet and repeat with the remaining dough portions.
Per serving
Nutrition
- Calories
- 334.9kcal
- Protein
- 7.5g
- Carbs
- 57g
- Fat
- 7.8g
- Fibre
- 2g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kicha in an airtight container at room temperature.
Reheat kicha in a dry skillet over medium heat until warmed through and slightly crispy.