A recipe for Chechebsa (Ethiopian Torn Flatbread Breakfast)! Torn pieces of flatbread are tossed with spiced butter and berbere.
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Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day!
We have 11 bloggers sharing over 30 recipes this year! That’s 30 + delicious recipes to help celebrate mothers, family, and friends.
If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.
I participated on Monday (Caramel Simple Syrup) and today, but check out the rest of the bloggers for even more of brunch-themed recipes over the past week.
Chechebsa (Ethiopian Torn Flatbread Breakfast)
I first came across Chechebsa (ጨጨብሳ, Ethiopian Torn Flatbread Breakfast) a few years ago while reviewing Ethiopia and it is now a favorite breakfast/brunch dish. I especially love to make it as a way of using up leftover Berbere.
Also known as Kita Fir Fir (ቂጣ ፍርፍር), this breakfast from the Oromia region of Ethiopia pairs torn pieces of homemade flatbread (Kita) with spiced clarified butter (Niter Kibbeh) and berbere spice mix.
It all comes together relatively easily with only a handful of ingredients and about 30 minutes.
Simply create a batter with flour, salt, and water, then heat in a pan to form individual thin pancake-like flatbread.
While still warm, tear the flat bread into pieces and toss with a combination of Niter Kibbeh and Berbere before serving.
I paired the Chechebsa with plain yogurt, scrambled eggs, a drizzle of honey, and coffee (or tea) for quite the wonderful meal.
A Few Tips
After mixing together the flour and water, the consistency should be similar to pancake batter and thin enough to spread in the pan. If too thick, add a little more water. If too thin to easily flip and hold its shape, add a little more flour.
Very lightly oil the pan as needed between batches of bread.
Cook just until set and golden on each side. Adjust the heat as needed between medium and low.
Adjust the amount of Berbere more or less to taste. Adding the yogurt and honey to the Chechebsa will provide a nice, refreshing contrast to the heat.
Make sure the Kita is still warm when tossing with the spiced butter mixture. This will help the bread soak up all the flavors.
Niter Kibbeh (ንጥር ቅቤ) is an Ethiopian clarified butter infused with herbs and spices such as black pepper, turmeric, fenugreek seed, and cumin. I especially love the smell as it melts in the pan.
If unavailable, The Daring Gourmet has a recipe for Homemade Niter Kibbeh.
Berbere (በርበሬ) is an aromatic Ethiopian spice mix used in a variety of dishes. It has a combination of chiles, korarima, and other warming spices. I went with a store-bought blend from our local Ethiopian market, but Lin’s Food has a recipe for Homemade Berbere.
For those in Northern Virginia, I was able to find Niter Kibe (they also had a vegan option during my visit) and Berbere at Worlds Food/Alem Gebeya in Alexandria.
For those in Los Angeles, there are a few markets and fantastic restaurants on S Fairfax Avenue in Little Ethiopia just south of Los Angeles County Museum of Art and La Brea Tar Pits.
Check out what everyone else made:
- Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
- Hummingbird Granola from The Spiffy Cookie
- Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
- Kombucha Sangria from Palatable Pastime
- Peaches and Cream Cookies from For the Love of Food
- Sous Vide Yogurt from Art of Natural Living
- Strawberry Lemonade from Magical Ingredients
- Verde Mary from A Kitchen Hoor’s Adventures
Chechebsa (Ethiopian Torn Flatbread Breakfast) Recipe
Adapted from Ethiopia
Chechebsa (Ethiopian Torn Flatbread Breakfast)
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon salt
- 2 cups (470 milliliters) water
- Oil for greasing the pan
- 1/3 cup (70 grams) Niter Kibbeh Ethiopian clarified butter
- 1 tablespoon Berbere
- Plain yogurt
- Honey for drizzling
- Scrambled eggs
- In a large bowl, combine the flour and salt.
- Whisk in the water to create a smooth batter with no streaks of flour remaining. Set aside.
- Place a large, non-stick pan over medium heat and lightly grease with oil.
- Pour a ladle-full (about 1/2 cup, 120 milliliters) into the hot pan, tilting the pan to form a thin, even circle.
- Cook until lightly golden on the bottom and set on the top, 2-4 minutes, then flip the bread to cook the other side until golden.
- Remove to a plate and repeat with the remaining batter.
- While the bread is cooking, place a small pot over medium heat.
- Add the Niter Kibbeh (spiced butter) and allow to melt.
- Stir in the Berbere and continue to cook for a couple of minutes to allow the flavors to blend. Remove from heat and set aside.
- Once cool enough to handle without burning, but still warm, tear the flatbread into bite-sized pieces and place in a large bowl.
- Pour in the butter berbere mixture and use a fork to toss thoroughly with the flatbread pieces.
- Serve immediately with yogurt, honey, and scrambled eggs if desired.