Ethiopia's unleavened flatbread kitcha is made by rolling the dough thin, cooking it on a hot pan, then tossing it in a spiced garlic-ginger butter. It is torn by hand and shared from a common plate at large gatherings.
Put the flour and salt in a bowl and gradually add the lukewarm water, kneading until smooth. Cover and rest for 10 minutes.
Melt the butter in a pan over low heat, add the crushed garlic, ginger, cumin, cardamom and chili 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 one out thin and round. Cook on a dry pan over high heat until each side gets small brown speckles; a piece rolled too thick stays raw in the middle.
Tear the cooked kitcha into pieces, toss with the warm spiced butter and serve immediately on a shared plate.
Do not over-flour the surface while rolling; too much flour makes the dough crack. Allergens: contains wheat (gluten) and dairy (butter).
If you increase the ginger and cardamom in the spiced butter, you get a more aromatic result; just keep the heat low so the butter does not burn.
Admin DadaGastro · verified in test kitchenTarifte 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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