Ingredients for - Kicha (Eritrean Flatbreads) from “In Bibi’s Kitchen"
How to cook deliciously - Kicha (Eritrean Flatbreads) from “In Bibi’s Kitchen"
1. Stage
Mix the flours, salt, and water: 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.
2. Stage
Line a plate with paper towel and heat a nonstick skillet with oil: 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.
3. Stage
Cook the flatbread: 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.
4. Stage
Serve and store leftovers: Serve immediately while the breads are warm or let cool to room temperature. Leftover breads can be stored in a plastic bag at room temperature for a day and rewarmed in a skillet over low heat.
