Chechebsa (Ethiopian Torn Flatbread Breakfast)
A recipe for Chechebsa (Ethiopian Torn Flatbread Breakfast)! Torn pieces of flatbread are tossed with spiced butter and berbere.
Servings 4 Servings
Ingredients
Flatbread:
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon salt
- 2 cups (470 milliliters) water
- Oil for greasing the pan
Topping:
- 1/3 cup (70 grams) Niter Kibbeh Ethiopian clarified butter
- 1 tablespoon Berbere
- Plain yogurt
- Honey for drizzling
- Scrambled eggs
Instructions
- 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.