KIT’TA (Soft Ethiopian Passover Matzah)
Yield: Makes One 8- or 9-inch matzah
1/3 cup whole wheat flour
1/3 cup all-purpose flour
1/8 teaspoon kosher salt
2 teaspoons black sesame oil (not light brown Asian kind) or sunflower oil
2 ounces cold water
For Baking in Pan:
1 tablespoon black sesame oil or sunflower oil
1. Combine the dry ingredients in a medium size bowl.
2. Begin heating an 8- or 9-inch skillet (preferably non-stick or cast iron) over a medium-low heat.
3. Mix wet ingredients with the dry ingredients. Once liquid has been fully absorbed,
gather dough into a small ball.
4. Grease your hands with a little oil and briefly pound the ball with your fist in the bowl,
then quickly press ball down with your palm into a disk about 4 inches wide.
5. Place disk into the heated skillet and being careful not to burn yourself, gently press disk down
until it fills the size and shape of the pan. Using a dinner fork, press the back of the tines all over
6. Raise heat to a medium-high flame and continue to cook until bottom becomes flecked with very dark brown spots, about 5 minutes. Flip bread over and cook second side an additional 3 minutes until browned. Remove from heat and serve immediately. Continue to prepare additional matzahs, one at a time (or if you can keep track of time, two at a time in two separate skillets.)
Tags: ቂጣ QiTa, KiTa, Kitta, KeeTah, Ethiopian Hebrew Matzah, Unleavened Bread, Passover Week Recipes, Recipes, Seder Recipes, Chag HaMatzot, Chag HaMatzah, Matzah, Chametz, Feast of Unleavened Bread