Chechebsa

Ingredients

Instructions

1. 1

   In a bowl, mix the plain flour, fine salt, and baking powder. Add the water and stir until a shaggy dough forms, then knead for 1 to 2 minutes just until smooth. The dough should feel soft but not sticky; if needed, dust with a little extra flour. Divide into 2 equal pieces.

2. 2

   Roll each piece into a thin round about 18 to 20 cm wide. Heat a dry frying pan over medium-high heat. Cook the first flatbread for about 1 minute on the first side and 30 to 45 seconds on the second, until light brown spots appear and it is cooked through but still pliable. Repeat with the second flatbread.

3. 3

   Stack the warm flatbreads and tear them by hand into bite-size pieces. Tearing rather than cutting gives the rustic texture that helps the bread catch the spiced butter evenly.

4. 4

   Return the pan to medium-low heat and melt the niter kibbeh. Stir in the berbere and mild chili flakes for 10 to 15 seconds, just until fragrant. Do not let the spices darken too much or they can turn bitter.

5. 5

   Add the torn flatbread pieces to the pan and toss for 1 to 2 minutes so they absorb the spiced butter and warm through evenly. Drizzle in the honey and toss again briefly until lightly glazed. Serve immediately while hot and aromatic.

Nutrition per serving

Notes

• •For a more traditional breakfast-style finish, serve with extra honey on the side and hot Ethiopian tea or coffee.
• •If your berbere is very hot, reduce the chili flakes or omit them.
• •Niter kibbeh is essential for the classic flavor, but if unavailable, use unsalted butter with a pinch of ground cardamom and cumin for a quick approximation.
• •Keep the flatbreads thin and only lightly browned; over-crisp bread will not absorb the butter as well.

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