kitcha

{{Short description|Unleavened bread in Ethiopian and Eritrean culinary tradition}}

{{more citations needed|date=December 2009}}

{{Infobox food

| name = Kitcha

| image = Kita herb bread.jpg

| image_size = 250px

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| country = Eritrea, Ethiopia

| region =

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| course =

| type = Flatbread

| served =

| main_ingredient = Flour, water, salt

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}}

Kitcha ({{langx|ti|ቅጫ}}, kitta {{langx|am|ቂጣ}}) ({{langx|om|Maxinoo}} ) is a relatively thin unleavened bread typical of Ethiopian and Eritrean cuisine. It is generally made with wheat flour, water, and salt.{{cite book|last1=Parkyns|first1=Mansfield|title=Life in Abyssinia|date=1853|page=[https://archive.org/details/lifeinabyssinia02parkgoog/page/n410 368]|url=https://archive.org/details/lifeinabyssinia02parkgoog|quote=kitcha bread.|accessdate=24 November 2017|language=en}} It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side. Slight burning on each side is often seen.

Kitcha will take the shape of the pan in which it is cooked (much like a pancake, though it bears no relation). It is most frequently eaten in a dish called kitcha fit-fit.