Fit fit, broken pieces of flatbread cooked with fat and spices, is a typical dish throughout East Africa and is made with either Ethiopian-style injera (a flatbread made from fermented teff flour) or Eritrean kicha, like the one Ma Gehennet taught us how to make. It’s a wonderful way to use up leftover flatbread of any kind. You could even use leftover pita bread. The drier the bread, the more it soaks up the spices and butter. Serve with plain yogurt dolloped on top. This is wonderful for breakfast or as a snack.
Kicha Fit Fit (Torn Flatbreads With Spiced Butter and Yogurt)
Ingredients
- 3 tablespoons unsalted butter or ghee
- 1 tablespoon Berbere Spice Mix (page 50 in book) or store-bought berbere
- 1 batch Kicha (Eritrean Flatbreads, page 40 in book), torn into bite-size pieces (about 6 cups)
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt
Instructions
- Place the butter in a large nonstick skillet set over medium heat. Once the butter melts, add the berbere and cook, stirring, until the spices sizzle and smell fragrant, about 30 seconds. Add the kicha pieces and sprinkle with the salt. Cook, stirring, until all the pieces of kicha are coated with the spiced butter and warmed through, about 3 minutes. Transfer the mixture to a serving platter or individual bowls, top with the yogurt, and serve immediately.
Notes
Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Ten Speed Press, a division of Penguin Random House, LLC.