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Kita herb bread.jpg
Place of originEthiopia
Main ingredientsFlour, water, salt

Kita, or chechebsa, is a relatively thin unleavened bread typical of Ethiopian cuisine. It is generally made with wheat flour, water, and salt.[1] 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.

Kita 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 fit-fit.

See also[edit]


  1. ^ Parkyns, Mansfield (1853). Life in Abyssinia. p. 368. Retrieved 24 November 2017.