📝 About This Recipe
Kita is a beloved Ethiopian staple, a quick-fire unleavened flatbread that serves as the foundation for many iconic dishes like Chechebsa. Unlike the fermented, spongy Injera, Kita is prized for its crisp, golden exterior and soft, dense crumb that carries the subtle nuttiness of toasted grain. It is a testament to the beauty of simple ingredients—flour, water, and heat—transformed into a comforting, versatile bread that captures the rustic heart of East African home cooking.
🥗 Ingredients
The Dry Base
- 2 cups All-purpose flour (sifted for a smoother texture)
- 1/2 cup Whole wheat flour (adds a traditional nutty depth)
- 1/4 cup Barley flour (optional, for authentic rustic flavor)
- 1 teaspoon Sea salt (fine grain)
The Binding Liquid
- 1 1/2 cups Warm water (adjust slightly to achieve a thick batter consistency)
- 1 tablespoon Niter Kibbeh (Spiced Clarified Butter) (melted; can substitute with vegetable oil)
For Searing and Finishing
- 2 tablespoons Vegetable oil (for the pan)
- 1 tablespoon Niter Kibbeh (for brushing the finished bread)
- 1/2 teaspoon Black cumin seeds (Nigella seeds) (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, barley flour, and salt until thoroughly combined.
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2
Create a well in the center of the dry ingredients and pour in the melted Niter Kibbeh (or oil) and 1 cup of the warm water.
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3
Using a sturdy wooden spoon or your clean hands, begin mixing the flour into the liquid. Gradually add the remaining 1/2 cup of water.
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4
Continue mixing until a very thick, smooth, and slightly elastic batter forms. It should be much thicker than pancake batter—closer to a soft, wet dough that can be spread with a spatula.
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5
Cover the bowl with a clean kitchen towel and let the batter rest for about 10 minutes. This allows the flour to fully hydrate for a better texture.
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6
Heat a heavy-bottomed non-stick skillet or a traditional Ethiopian 'Mitad' over medium heat. Lightly coat the surface with a tablespoon of vegetable oil.
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7
Once the pan is hot, pour the batter into the center. Use a flat spatula or the back of a large spoon dipped in water to spread the batter outward into a large, even circle about 1/2 inch thick.
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8
Cover the skillet with a tight-fitting lid. This traps steam, ensuring the interior of the Kita cooks through while the bottom crisps.
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9
Cook for 5-7 minutes. You will know it is ready to flip when the edges look dry and the bottom is a deep golden brown with some charred spots.
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10
Carefully flip the Kita using a wide spatula. If it feels too large, you can slide it onto a plate and flip it back into the pan.
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11
Cook the second side, uncovered, for another 4-5 minutes until it is equally golden and firm to the touch.
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12
Remove the Kita from the pan and immediately brush the top with a little more Niter Kibbeh and sprinkle with black cumin seeds if using.
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13
Allow the bread to cool for 2 minutes on a wire rack to prevent the bottom from becoming soggy before slicing into wedges or tearing into pieces.
💡 Chef's Tips
For the best flavor, use Niter Kibbeh (Ethiopian spiced butter) rather than plain oil; the aromatics make a world of difference. If the batter is too runny, the bread will be gummy; ensure it is thick enough to hold its shape when spread. Always cover the pan during the first half of cooking to ensure the thick center isn't raw when the outside is done. If you want to make 'Chechebsa', tear the finished Kita into bite-sized pieces while warm and toss with more Kibbeh and Berbere spice. You can substitute the barley flour with teff flour for an even more authentic, earthy Ethiopian flavor profile.
🍽️ Serving Suggestions
Serve warm as a breakfast bread alongside a cup of strong Ethiopian coffee or spiced tea. Pair with a side of honey and plain yogurt for a sweet and tangy morning treat. Use it as a scoop for Shiro Wat (chickpea stew) if you don't have Injera on hand. Tear it up and toss with Berbere and clarified butter to create the popular dish 'Fit-Fit'. Serve alongside scrambled eggs (Enkulal Firfir) for a hearty, traditional brunch.