Fekei

Background

Fekei is a simple skillet flatbread shaped by hand and baked on a hot surface until it puffs and develops golden spots. It traces back to home kitchens where a quick, warm bread could be made to accompany everyday meals without an oven. Its appeal lies in a supple dough, gentle heat, and patient handling. As a chef who grew up kneading and cooking breads for family meals, I love how this recipe turns a few pantry basics into something tender, fragrant, and versatile. Use it as a wrap, pair it with hearty stews, or savor it plain right off the pan. Below you will find a streamlined method, clear ingredient ratios, and practical pointers so you can bring this humble classic to your table with confidence.

Ingredients

• 2 cups flour
• 1 cup warm water
• 1 teaspoon salt
• 2 tablespoons oil, plus extra oil for the pan

Equipment

• Mixing bowl and spoon
• Clean work surface and rolling pin
• Heavy skillet or griddle
• Clean kitchen towel for resting cooked flatbreads

Preparation

1. In a mixing bowl, combine the flour and the salt until evenly distributed.
2. Pour in the warm water and 1 tablespoon of oil, stirring until a shaggy dough forms.
3. Knead on a work surface until smooth and elastic, about the time it takes for the dough to feel bouncy under your fingertips. Lightly coat with a thin film of oil and let it rest for 15 minutes so the gluten relaxes and shaping becomes easier.
4. Divide the dough into six equal portions. Keep the portions covered so the surface does not dry out while you work.

Cooking

1. Preheat a heavy skillet over medium heat for 3 minutes. Wipe the surface with a touch of oil to prevent sticking.
2. Working with one portion at a time, dust the work surface and the dough with a little flour, then roll into a thin round.
3. Lay the round onto the hot skillet. Cook the first side for about 2 minutes, or until small bubbles appear and the underside shows light browning.
4. Brush or drizzle a few drops of oil around the edges, flip, and cook the second side for another 2 minutes until the bread is cooked through with scattered golden spots.
5. Transfer the cooked flatbread to a towel and cover to keep warm and soft. Repeat with the remaining portions, adding a light wipe of oil to the skillet as needed.

Serving and Enjoying

Serve Fekei warm, stacked and wrapped in a towel to hold in steam. Tear and eat it plain, use it to scoop hearty dishes, or turn it into a quick wrap. Its soft crumb and gentle chew make it a satisfying companion to nearly any meal.

Tips and Variations

• If the dough feels sticky while rolling, dust with a teaspoon of flour. If it feels tight, knead in a teaspoon of water to relax the texture.
• For a brighter finish, sprinkle a pinch of salt on the hot bread right after it leaves the skillet.
• For a softer bite, brush the surface with a thin sheen of warm oil before serving.