Breads
Kicha
The Quirky Foodster Team
Ingredients
- 300 g (2 1/2 cups) All-purpose flour or teff flour blend
- 220 ml (scant 1 cup) Water
- 1/2 tsp Salt
- 1 tbsp Vegetable oil, for cooking
Method
- Combine the flour and salt in a mixing bowl.
- Gradually add the water, mixing until a smooth, slightly thick batter-like dough forms.
- Let the dough rest for 10 minutes.
- Heat a lightly oiled griddle or heavy frying pan over medium heat.
- Pour or spread a portion of the dough into a thin round on the griddle.
- Cook for 2–3 minutes per side until lightly browned and cooked through.
- Repeat with the remaining dough, stacking cooked kicha under a clean cloth to keep warm.
Introduction: Kicha is a simple, unleavened flatbread cooked on a flat griddle and used daily as an accompaniment to stews, or torn up for dishes like kitcha fit-fit — a quicker, everyday alternative to fermented injera.
Cultural Background: Kicha is a simple, unleavened flatbread cooked on a flat griddle and used daily as an accompaniment to stews, or torn up for dishes like kitcha fit-fit — a quicker, everyday alternative to fermented injera.
Storage: Store wrapped at room temperature for 1 day, or refrigerate for up to 3 days.
Reheating: Warm briefly on a dry pan or wrap in foil and heat in a low oven.
Tips: Keep the griddle at a steady medium heat — too hot and the kicha will scorch before cooking through. A slightly thicker batter gives a more bread-like kicha; thinner gives a more pancake-like result.
Variations: Add a pinch of ground fenugreek for a more traditional, slightly bitter flavour note. Use a teff flour blend for a heartier, more nutrient-dense version closer to injera. Naturally vegan. Drinks
Nutrition: Calories: 165 kcal · Protein: 4 g · Carbs: 33 g · Fat: 1.5 g · Fiber: 2 g
FAQs:
Q: How is kicha different from injera?
A: Kicha is unleavened and cooked more quickly, giving a denser, firmer bread, while injera is fermented and spongy.
Q: Can I make kicha gluten-free?
A: Yes — use a 100% teff or sorghum flour blend in place of all-purpose flour.
Please log in to leave a comment.