Taita
(Eritrean Flatbread) Recipe

Origin: Eritrea      Period: Traditional

Ingredients:

600g self-raising flour
100g whole-wheat flour
100g cornmeal (polenta)
1 tbsp dry, active, yeast
860ml water

Taita
(Eritrean Flatbread) Preparation:

Method:

Mix all the ingredients together to form an elastic dough. Leave to rest in a large bowl for an hour, until the batter rises and becomes stretchy. Stir the batter at this point then take 500ml of batter at a time, add 120ml water and whip in a blender.

Cook 120ml batter per taita in a dry non-stick frying pan (25cm) over medium-high heat. Swirl the batter to spread as thinly as possible (it should be no thicker than 3mm). The taita is cooked when bubbles appear all over the top (do not flip over). Lay each taita on a warm, clean, towel then stack in a covered dish to keep warm.

To serve, lay a few taita on a plate and ladle stews or soups over the top.

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