Kicha (Ethiopian Flatbread)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the all-purpose flour and salt.

   Ongeveer 1 min

2. 2

   Gradually add the water to the flour mixture, stirring constantly until a soft, shaggy dough forms.

   Ongeveer 3 min

   Tip van de kok: Adjust water as needed; the dough should be soft but not sticky.

3. 3

   Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.

   Ongeveer 5 min

4. 4

   Divide the dough into 4 equal portions and roll each portion into a ball.

   Ongeveer 2 min

5. 5

   On a lightly floured surface, roll out each ball into a thin, round flatbread, about 6-8 inches in diameter.

   Ongeveer 4 min

   Tip van de kok: Aim for an even thickness to ensure even cooking.

6. 6

   Heat a heavy-bottomed skillet or griddle over medium heat.

   Ongeveer 2 min

   Tip van de kok: A cast iron skillet works best for an even cook.

7. 7

   Brush one side of a flatbread with vegetable oil and place it oil-side down on the hot skillet.

8. 8

   Cook for 2-3 minutes until golden brown spots appear, then brush the top side with more vegetable oil.

   Ongeveer 3 min

   Tip van de kok: Watch closely to prevent burning.

9. 9

   Flip the kicha and cook for another 2-3 minutes until golden brown and cooked through.

   Ongeveer 3 min

   Tip van de kok: The kicha should puff up slightly as it cooks.

10. 10

    Remove the cooked kicha from the skillet and repeat with the remaining dough portions.