Chechebsa (Ethiopian Spiced Flatbread Breakfast)
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The Tale of Chechebsa (Ethiopian Spiced Flatbread Breakfast)
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Chechebsa, torn pieces of griddle-cooked flatbread tossed with spiced clarified butter and berbere, comes from the Oromia region and takes its name from the Afan Oromo word for "shredding." It's a popular breakfast dish, notable as one of the rare Ethiopian foods traditionally eaten with a spoon rather than scooped up by hand.
Ingredients
Scale:· 4 servings
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 tsp salt
- 1/2 tsp yeast
- 4 tbsp niter kibbeh, melted
- 2 tbsp berbere spice blend
- 1 clove garlic, minced
Instructions
- 1Mix flour, warm water, salt, and yeast into a soft dough and let rest 30 minutes.
- 2Divide into rounds and roll each thin, then cook on a dry skillet 2 minutes per side until lightly browned.
- 3Tear the cooked flatbreads into bite-sized pieces.
- 4Whisk melted niter kibbeh with berbere and garlic in a bowl.
- 5Toss the torn flatbread pieces in the spiced butter until well coated.
- 6Warm briefly in a pan and serve immediately, often with a dollop of yogurt.
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