This Lefse griddle was used for this recipe. In Africa, it would probably made on a circular sheet of iron over a wood fire. A regular 12 inch iron skillet would work if well seasoned, or a non-stick pan of similar size. Whatever pan is used, it must have a cover. For details on this pan see our Lefse Griddle page.

To safely turn this bread over, you should use two turners, preferably a wide one to pick up the bread, and another to control it as it is turned over. If using a non-stick griddle or pan, these Oxo flexible Silicone turners are excellent. If not using a non-stick pan, you can use plain metal turners.

The Kicha Batter should be the consistency of a thick pancake batter. This bowl contains a half recipe, ready to pour onto the griddle. You will need a spatula to urge it all out of the bowl. This batter was made using a light colored whole wheat flour from Bob's Red Mill.

This is the Kicha Batter immediately after dumping onto the griddle and using wet fingertips to tap it into shape. The cover should be immediately placed over the pan.

Here the Kicha has been cooked covered until it is completely darkened on the top and a couple minutes after that point. It can now be carefully turned over using two turners.

Here the Kicha has been turned over. It will continue to cook until it has brown spots on the other side.

Here are three Kichas complete and off the griddle.