Mitike

Mitike is a traditional Ethiopian bread. It is typically made from teff flour, a grain native to Ethiopia. Teff is a tiny, ancient grain that is a staple food in the Ethiopian diet. Mitike is prepared by fermenting the teff flour with water, a process that gives the bread its characteristic sour flavor and spongy texture. The dough is then spread thinly onto a large, flat clay griddle called a "mitad" and cooked over an open fire or a stove.

The preparation of mitike is a time-consuming process, often involving several stages of mixing, resting, and cooking. It is a versatile bread, commonly served with a variety of Ethiopian stews, known as "wots." These wots can be made with vegetables, lentils, or various types of meat. Mitike is also eaten on its own or used to scoop up food, acting as both an accompaniment and an edible utensil. Its nutritional profile is notable, as teff is a good source of protein, fiber, and essential minerals like iron and calcium. Mitike is an integral part of Ethiopian cuisine and cultural practices, often prepared for special occasions and everyday meals alike.