Entree: Eritrea – ኪቻ ፍፍት ➤ Kitcha Fitfit (Torn and seasoned flatbread sautéed with spiced clarified butter and berbere, served hot often with yogurt or stews)

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 25 min

Cook 12 min

Additional 15 min

Total 40 min

Ingredients

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

- For the kitcha (flatbread):
  - 2 cups (240 g) all-purpose flour
  - 3/4 cup (180 ml) warm water, plus extra as needed
  - 1 tsp (5 g) salt
  - 1 tbsp (15 ml) vegetable oil or melted butter for the pan
- For the fitfit:
  - 4 tbsp (60 g) niter kibbeh (Ethiopian/Eritrean spiced clarified butter) or unsalted butter if unavailable
  - 2 tsp (10 g) berbere (Eritrean spice blend), adjust to taste
  - 1 small onion, finely chopped (about 3 oz (85 g))
  - 1 medium tomato, seeded and diced (about 5 oz (140 g))
  - 1 tbsp (15 ml) lemon juice
  - 1/2 cup (120 g) plain yogurt or Egyptian-style yogurt, optional for serving
  - Salt to taste
  - 2 hard-boiled eggs, halved (optional garnish)
  - Fresh chopped cilantro or parsley for garnish (optional)

Show original ingredient measurements

- For the kitcha (flatbread):
  - 2 cups (240 g) all-purpose flour
  - 3/4 cup (180 ml) warm water, plus extra as needed
  - 1 tsp (5 g) salt
  - 1 tbsp (15 ml) vegetable oil or melted butter for the pan
- For the fitfit:
  - 4 tbsp (60 g) niter kibbeh (Ethiopian/Eritrean spiced clarified butter) or unsalted butter if unavailable
  - 2 tsp (10 g) berbere (Eritrean spice blend), adjust to taste
  - 1 small onion, finely chopped (about 3 oz / 85 g)
  - 1 medium tomato, seeded and diced (about 5 oz / 140 g)
  - 1 tbsp (15 ml) lemon juice
  - 1/2 cup (120 g) plain yogurt or Egyptian-style yogurt, optional for serving
  - Salt to taste
  - 2 hard-boiled eggs, halved (optional garnish)
  - Fresh chopped cilantro or parsley for garnish (optional)

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 gradually, and mix until a soft, non-sticky dough forms. Knead briefly on a floured surface until smooth, about 3–4 minutes. Let rest covered 15 minutes.
2. Divide dough into 4 equal balls. On a lightly oiled skillet or nonstick pan over medium heat, press or roll each ball into a thin round (about 7–8 inches (18–20 cm)). Cook each side 1–2 minutes until light brown spots appear and the bread is cooked through; do not overbake. Keep cooked kitcha covered with a clean towel to remain pliable.
3. Tear each kitcha into bite-sized pieces or strips by hand or with a knife and set aside in a large mixing bowl.
4. In a large skillet over medium heat, melt niter kibbeh or butter. Add chopped onion and sauté until soft and translucent, about 4–5 minutes.
5. Stir in berbere and cook briefly 30 seconds to bloom the spice. Add diced tomato and cook until it softens and releases juices, about 3–4 minutes. Season with salt and lemon juice.
6. Add the torn kitcha pieces to the skillet or toss the onion–tomato–spice mixture into the bowl with the kitcha. Stir gently to coat the bread evenly with the spiced butter mixture, warming through for 2–3 minutes so the pieces absorb flavors but retain some texture.
7. Taste and adjust seasoning with more berbere, salt, or lemon as desired. Serve hot topped with a spoonful of plain yogurt if using and garnished with halved hard-boiled eggs and fresh herbs.

1. Make the kitcha dough: in a bowl combine flour and 1 tsp salt, add warm water gradually, and mix until a soft, non-sticky dough forms. Knead briefly on a floured surface until smooth, about 3–4 minutes. Let rest covered 15 minutes.
2. Divide dough into 4 equal balls. On a lightly oiled skillet or nonstick pan over medium heat, press or roll each ball into a thin round (about 7–8 inches / 18–20 cm). Cook each side 1–2 minutes until light brown spots appear and the bread is cooked through; do not overbake. Keep cooked kitcha covered with a clean towel to remain pliable.
3. Tear each kitcha into bite-sized pieces or strips by hand or with a knife and set aside in a large mixing bowl.
4. In a large skillet over medium heat, melt niter kibbeh or butter. Add chopped onion and sauté until soft and translucent, about 4–5 minutes.
5. Stir in berbere and cook briefly 30 seconds to bloom the spice. Add diced tomato and cook until it softens and releases juices, about 3–4 minutes. Season with salt and lemon juice.
6. Add the torn kitcha pieces to the skillet or toss the onion–tomato–spice mixture into the bowl with the kitcha. Stir gently to coat the bread evenly with the spiced butter mixture, warming through for 2–3 minutes so the pieces absorb flavors but retain some texture.
7. Taste and adjust seasoning with more berbere, salt, or lemon as desired. Serve hot topped with a spoonful of plain yogurt if using and garnished with halved hard-boiled eggs and fresh herbs.