Kitcha is an Ethiopian unleavened flatbread made by rolling the dough thin, cooking it in a hot pan, and tossing it with spiced butter flavored with garlic and ginger. Tear it into pieces and eat by hand, sharing it from a platter at the table.
Put the flour and salt in a bowl. Gradually add the warm water and knead until you have a smooth dough. Cover and let it rest for 10 minutes.
Melt the butter in a pan over low heat. Add the crushed garlic, ginger, cumin, cardamom, and red pepper flakes, and cook for a few minutes until fragrant. Remove from the heat and set aside.
Divide the dough into 6 pieces and roll each into a thin round. Cook in a dry skillet heated over high heat until small brown spots form on both sides; thick pieces may remain doughy in the center.
Tear the cooked kitcha into pieces, toss with the warm spiced butter, and serve right away on a shared platter.
Do not use too much flour when rolling the dough; excess flour can make the surface crack. Allergens: wheat (gluten) and dairy (butter).
Tarifte hamurun 10 dakika dinlenmesi yeterli deniyor ama benim hamurum o sürede gevşemedi, açarken hâlâ direnç gösterdi. Süreyi 20 dakikaya çıkarınca incecik açmak çok daha kolay oldu, ilk denememde bu yüzden bir parça kırıldı.
Un markasına göre gluten gelişimi değişebiliyor, süreyi biraz uzatmanız iyi bir çözüm olmuş. Hamur elinize yapışmıyorsa dinlenmeyi 15-20 dakikaya kadar deneyebilirsiniz.
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