4 Serves
73 Mins
In a large mixing bowl, combine the wheat flour and a pinch of salt. Gradually add water while mixing until a firm, smooth dough forms.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
243 mg / 4,700 mgSodium
146 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Cover the dough and let it rest for 30 minutes to allow the gluten to relax, making it easier to roll out.
Divide the dough into small balls and roll them out into thin circles on a cutting board.
Heat a small amount of cooking oil in a frying pan over medium-high heat.
Place the rolled dough into the hot frying pan and cook until golden brown spots appear on both sides, flipping as needed with a spatula.
Remove the Kicha from the pan, season lightly with salt and pepper if desired, and serve hot.
16
g165
g22
g
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Kenyan