Ma Gehennet’s Eritrean flatbreads (Kicha) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 40) by Hawa Hassan and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ma Gehennet’s stewed spinach (Zebhi hamli); Ma Gehennet’s ground chickpea stew (Shiro); Stewed chicken legs with berbere and eggs (Doro wat)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • yelizaveta_38dvwk on May 03, 2026

    I was skeptical about this, mostly because it’s so simple, but ended up really enjoying it - what a great flatbread recipe to have in your back pocket! It (unsurprisingly) went beautifully with the same book’s shiro and stewed spinach. Had to cook the flatbreads a fair bit longer than the described 2-3 mins per side before I was confident they were truly done.

  • billie109210 on February 18, 2026

    This was so easy and so good. We made it with the Shiro and it wouldn’t have been the same without it

  • EmilyR on October 14, 2020

    These are super quick to make. I don't love frying things, but that's how these cook in a skillet. It was slightly mixed reviews, including some saying they tasted similarly to play-dough. They have a salty wheaty flavor.

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