📝 About This Recipe
Kita is a traditional Ethiopian unleavened flatbread that serves as the soul of a rustic highland breakfast. Characterized by its crispy, golden-brown exterior and soft, slightly chewy center, this flatbread is traditionally torn into pieces and tossed with spiced clarified butter and honey. It is a beautiful marriage of savory and sweet flavors that provides a comforting, energy-packed start to the day.
🥗 Ingredients
The Flatbread Dough
- 2 cups All-purpose flour (sifted)
- 1/2 cup Barley flour (adds a traditional nutty flavor; can substitute with whole wheat)
- 1/2 teaspoon Salt (fine sea salt)
- 1 cup Warm water (plus 1-2 tablespoons as needed for consistency)
- 1 teaspoon Black seed (Nigella seeds) (optional but highly authentic)
The Sweet & Savory Coating
- 3-4 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (melted; can substitute with ghee or unsalted butter)
- 1/4 cup Pure Honey (wildflower or acacia works beautifully)
- 1/4 teaspoon Berbere spice blend (optional, for a hint of warmth)
For Cooking and Garnish
- 1 tablespoon Vegetable oil (for greasing the pan)
- 2-3 sprigs Fresh mint leaves (for garnish)
- 1/2 cup Greek yogurt or Labneh (served on the side)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, barley flour, salt, and nigella seeds until well combined.
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2
Gradually pour the warm water into the flour mixture, stirring with a wooden spoon until a thick, tacky dough forms. It should be thicker than pancake batter but wetter than bread dough.
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3
Use your hands to lightly knead the dough in the bowl for about 2 minutes to develop a little gluten, which gives the Kita its signature chew.
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4
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes; this relaxes the gluten and makes it easier to spread.
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5
Heat a large non-stick skillet or a traditional 'mitad' over medium heat and lightly grease with a teaspoon of oil.
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6
Wet your hands with water to prevent sticking, then scoop the dough into the center of the hot skillet.
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7
Carefully press the dough outward with your damp palm or a wet spatula, flattening it into a large circle about 1/2 inch thick.
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8
Cover the skillet with a lid and cook for 4-5 minutes. The steam trapped inside will help cook the center of the thick flatbread.
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9
Remove the lid; once the bottom is golden brown and the top looks set, flip the Kita carefully using a wide spatula.
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10
Cook the second side uncovered for another 3-4 minutes until it develops charred, golden spots.
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11
Remove the Kita from the pan and place it on a clean cutting board. While still hot, brush both sides generously with the melted Niter Kibbeh.
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12
Drizzle the honey over the top and sprinkle with a tiny pinch of Berbere if you desire a spicy kick.
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13
For a traditional presentation, tear the warm bread into bite-sized pieces (Kita Firfir style) and toss them in a bowl with extra honey and butter until every piece is coated.
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14
Transfer to a serving plate and garnish with fresh mint or a dollop of yogurt on the side.
💡 Chef's Tips
If you don't have Niter Kibbeh, melt butter with a pinch of cumin, cardamom, and turmeric to mimic the flavor profile. Always keep your hands wet when flattening the dough in the pan to prevent the sticky dough from clinging to your fingers. Don't skip the resting period; even 10 minutes makes the flatbread significantly softer. For a crispier texture, cook the Kita slightly longer on each side over lower heat to ensure the inside is fully done without burning the outside. If you prefer a savory version, omit the honey and toss the torn pieces with more Berbere and sautéed onions.
🍽️ Serving Suggestions
Serve hot alongside a cup of strong Ethiopian coffee or spiced tea (Shahee). A side of cool Greek yogurt or Labneh provides a perfect creamy contrast to the sweet honey. Pair with fresh tropical fruits like mango or papaya to brighten the palate. For a full breakfast spread, serve with 'Enkulal Firfir' (Ethiopian scrambled eggs). Enjoy traditionally by eating with your hands, using the pieces of bread to scoop up extra honey.