1 cup teff flour
1 cup quinoa flour
1 teaspoon salt + more for sprinkling (optional)
1 tablespoon flax seeds
1 teaspoon carraway seeds
1 teaspoon garlic powder
1 ½ – 2 cups cold water
In a medium mix flours, salt, flax seeds, carraway seeds, and garlic powder.
Whisk to combine well.
Pour water ½ cup at a time. Mix well with a wooden spoon. If the batter is too runny or thin add a little bit of flour, but you don’t want too thick. It should be a little thicker than pancake batter, but not as thick as muffin batter.
When it’s the right consistency, pour a ½ c of batter in a non-stick pan on medium-high heat. Mix the batter with your hand to make a circle. You can make it as big as the bottom of the pan.
Cook for 2-3 minutes on each side. Flipping with a spatula.
When you are done cooking a keecha, take the pan off the stove and flip your keecha on a plate or platter. Wipe the pan w/ a paper towel or dish towel. Pour the next ½ cup batter and repeat the above process until all of the batter has been cooked.
Keecha is traditionally made with just flour and water. It doesn’t have any yeast, so you don’t have to worry about letting it rise. It is literally one of the fastest and easiest recipes. It takes a few minutes to make the batter. This recipe makes 5 flatbreads, and you can keep it in a cool dry place well wrapped up to three days.
I came up with these flavors, because one of the things that I miss most is dark rye bread. I realized that this satisfies my favorite bread that I miss.
This carraway keecha is so good with pesto or veganaise and with the beet burger, or as a wrap with roasted or grilled vegetagbles.
Keecha is comforting and filling. You can slather it with peanut butter (my dad’s favorite) and jam, or you can eat it like a pita or tortilla adding any type of filling that you like. You can add any spices and herbs totally changing it up. For a breakfast keecha you can put cinnamon, nugmeg, and ground ginger and spread almond butter and fig butter.
You can use your creativity and enjoy.