Baked Goods
1 Tbs Oil
1-1/4 cups Flour
1/2 tsp Salt
3/4 cup Water (more or less, as needed for consistency)
4 Tbs Niter kibbeh
2 tsp Berbere
Adapted from online recipe by Vickie Parks by BBF, Sept., 2023.
Heat oil in a large skillet or griddle.
Whisk together the flour and salt. Add 1/2 cup water and keep whisking, adding 2 Tbs more water at a time as needed, and whisking until smooth and the consistency is like a thin pancake batter.
Pour the batter into the hot skillet over medium heat. Use the back of a wooden spoon to spread the batter into a single layer to form a large pancake. Cook 2 to 4 minutes or until bottom is lightly browned. Flip the Kita, and cook other side another 1 to 2 minutes or until lightly browned and cooked through.
Set the cooked Kita aside for a few minutes to cool.
Tear the Kita into small (about one inch) pieces.
Add niter kibbeh and berbere to a large skillet, and stir until melted.
Add the torn Kita to the skillet and stir well with a wooden spoon until the pieces are well coated with the spicy butter.
Cook for several minutes, or until heated throughout. It should be moist but not mashed (more like the consistency of a savory break pudding or a moist break-based stuffing).
Spoon into individual bowls and serve immediately with a spoon while still warm. Top with kitfo if desired.