Entree: Eritrea – Central Culinary Region – ክቻ ፍትፍት ➤ Kitcha Fitfit (Torn pan-fried flatbread tossed with spiced clarified butter and berbere, often served with stew or yogurt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 5 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the kitcha (flatbread): 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, more as needed
- 2 tbsp (30 ml) vegetable oil for dough
- 2 tbsp (30 ml) vegetable oil or butter for cooking
- 4 tbsp (60 ml) clarified butter (niter kibbeh) or ghee
- 2 tbsp (16 g) berbere spice mix, or to taste
- 1 small onion, thinly sliced (about 3 oz (85 g))
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- Optional tomato stew (to serve): 2 tbsp (30 ml) vegetable oil; 1 small onion, diced (about 3 oz (85 g)); 2 cloves garlic, minced; 1 cup (240 g) crushed tomatoes; 1 tsp (5 g) berbere; salt to taste
- Optional toppings/serves: plain yogurt or 2 hard-boiled eggs, approx. 2.5 oz (70 g) each, halved; lemon wedges

Show original ingredient measurements

- For the kitcha (flatbread): 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, more as needed
- 2 tbsp (30 ml) vegetable oil for dough
- 2 tbsp (30 ml) vegetable oil or butter for cooking
- 4 tbsp (60 ml) clarified butter (niter kibbeh) or ghee
- 2 tbsp (16 g) berbere spice mix, or to taste
- 1 small onion, thinly sliced (about 3 oz / 85 g)
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- Optional tomato stew (to serve): 2 tbsp (30 ml) vegetable oil; 1 small onion, diced (about 3 oz / 85 g); 2 cloves garlic, minced; 1 cup (240 g) crushed tomatoes; 1 tsp (5 g) berbere; salt to taste
- Optional toppings/serves: plain yogurt or 2 hard-boiled eggs, approx. 2.5 oz (70 g) each, halved; lemon wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the kitcha dough: in a bowl combine flour and 1 tsp (5 ml) salt; add warm water and 2 tbsp (30 ml) oil gradually and knead until smooth and elastic, about 6–8 minutes. Let rest 15 minutes.
2. Divide the dough into 4 equal balls. On a lightly oiled surface, roll each ball into a thin round (about 8–9 inches (20–23 cm)).
3. Heat a dry skillet over medium-high heat. Cook each flatbread 1–2 minutes per side until lightly golden and puffed in spots; brush lightly with 1/2 tbsp (7.5 ml) oil while cooking if desired. Set aside covered to keep warm.
4. If making the tomato stew: heat 2 tbsp (30 ml) oil in a small saucepan over medium heat. Sauté diced onion until soft, add garlic and berbere, cook 1 minute, add crushed tomatoes and simmer 10–12 minutes until slightly reduced; season with salt. Keep warm.
5. To assemble kitcha fitfit, tear each cooked flatbread into bite-sized pieces by hand or roll and slice; place pieces in a wide shallow bowl or skillet.
6. Warm the clarified butter in a small pan, stir in the berbere spice, then pour over the torn flatbread and toss well to coat. Add sliced raw onion, salt, and pepper; toss again so bread absorbs the spiced butter.
7. Serve warm, accompanied by the tomato stew on the side or spooned over the bread, with plain yogurt or halved hard-boiled eggs and lemon wedges if desired.

1. Make the kitcha dough: in a bowl combine flour and 1 tsp salt; add warm water and 2 tbsp oil gradually and knead until smooth and elastic, about 6–8 minutes. Let rest 15 minutes.
2. Divide the dough into 4 equal balls. On a lightly oiled surface, roll each ball into a thin round (about 8–9 inches / 20–23 cm).
3. Heat a dry skillet over medium-high heat. Cook each flatbread 1–2 minutes per side until lightly golden and puffed in spots; brush lightly with 1/2 tbsp oil while cooking if desired. Set aside covered to keep warm.
4. If making the tomato stew: heat 2 tbsp oil in a small saucepan over medium heat. Sauté diced onion until soft, add garlic and berbere, cook 1 minute, add crushed tomatoes and simmer 10–12 minutes until slightly reduced; season with salt. Keep warm.
5. To assemble kitcha fitfit, tear each cooked flatbread into bite-sized pieces by hand or roll and slice; place pieces in a wide shallow bowl or skillet.
6. Warm the clarified butter in a small pan, stir in the berbere spice, then pour over the torn flatbread and toss well to coat. Add sliced raw onion, salt, and pepper; toss again so bread absorbs the spiced butter.
7. Serve warm, accompanied by the tomato stew on the side or spooned over the bread, with plain yogurt or halved hard-boiled eggs and lemon wedges if desired.