KICHA FITFIT
INGREDIENTS
KICHA
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 cups warm water
- 2 tablespoons canola oil
KICHA FITFIT
- 3 tablespoons unsalted butter or ghee
- 1 tablespoon berbere
- 1 batch Kicha (recipe above), torn into bite-size pieces (about 6 cups)
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt
DIRECTIONS
KICHA
- Place the whole wheat and all-purpose flours and salt in a large bowl and whisk well to combine
- Using your hands, mix in the water
- The batter will be like a very thick pancake batter.
- Line a plate with paper towels and set aside
- Set a 12-inch nonstick skillet over medium heat and add 1 tablespoon of the oil, tilting the pan so the oil lightly greases the bottom of the pan
- Once the oil is hot, add half the dough to the skillet and use wet fingertips to gently and carefully press the dough into a wide circle that covers the surface of the skillet.
- Cover the skillet and cook until the top of the dough is glossy and the underside is golden brown, about 3 minutes
- Carefully flip the bread over, cover, and cook until the second side is browned, another 2 to 3 minutes
- Transfer the flatbread to the prepared plate, adding the remaining 1 tablespoon oil to the pan, and repeat the process with the remaining dough
- Serve immediately while the breads are warm, or let cool to room temperature to use for Kicha Fit Fit.
- Leftover breads can be stored in a plastic bag at room temperature for a day and rewarmed in a skillet over low heat.
KICHA FITFIT
- Place the butter in a large nonstick skillet set over medium heat
- Once the butter melts, add the berbere and cook, stirring, until the spices sizzle and smell fragrant, about 30 seconds
- Add the kicha pieces and sprinkle with the salt
- Cook, stirring, until all the pieces of kicha are coated with the spiced butter and warmed through, about 3 minutes
- Transfer the mixture to a serving platter or individual bowls, top with the yogurt, and serve immediately.
Photo-Credits
PHOTO BY KHADIJA M. FARAH & JENNIFER MAY on www.food52.com and
hadelibi on twitter