Name: Chechebsa
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: 300 g all-purpose flour, plus extra for rolling; 3/4 tsp salt; 1 tbsp vegetable oil, for the dough; 180 ml warm water, about; 5 tbsp niter kibbeh, or ghee or butter; 2 tbsp berbere; 250 g plain yogurt, to serve; 2 tbsp honey, to serve, optional

Chechebsa, also called kita firfir, starts with a plain unleavened flatbread (kita) that is cooked on a griddle, torn into small pieces and fried in niter kibbeh with berbere. It turns flour and water into a spicy, buttery plate with crisp edges, and it is a popular Ethiopian breakfast, served with yogurt or honey.

Roll the dough thin, about 3 mm, and cook it dry in a hot pan so it picks up dark spots without browning all the way through. Thin pieces crisp nicely when fried. Add the berbere to the melted butter over moderate heat and work quickly, because the spices scorch and turn bitter if the pan is too hot.

Chechebsa is one of the best breakfasts from around the world.

method

Stir the flour and salt together in a bowl. Add the oil and 150 ml of the water, mix, then add the rest a tablespoon at a time until a soft dough forms. Knead for 5 minutes until smooth, cover, and rest 20 minutes.

Divide the dough into 4 balls. On a lightly floured counter, roll each into a thin round about 22 cm (9 inches) wide and 3 mm thick.

Heat a cast iron skillet or griddle over medium-high heat, about 200°C (400°F), with no oil. Cook each round for 1 1/2 to 2 minutes per side, until blistered with brown spots and cooked through but still flexible. Stack the cooked rounds under a towel.

When the bread is cool enough to handle, tear or cut it into rough pieces about 2 to 3 cm (1 inch) across.

Melt the niter kibbeh in a wide skillet over medium heat. Stir in the berbere and cook for 30 seconds until fragrant. Add the bread pieces and toss for 3 to 4 minutes, until every piece is coated, hot, and the edges have crisped. Taste and add salt if needed.

Serve hot, with the yogurt and honey alongside, and eat with your hands or a spoon.

chef's tips

The dough rolls easily only after resting. If it springs back, cover it and give it another 10 minutes.
Cook and tear the bread a day ahead and store it in a bag. Fry the pieces with the spiced butter just before eating.
For a milder version use 1 tablespoon of berbere and 1 teaspoon of sweet paprika.
No niter kibbeh? Ghee is the closest substitute, or use butter melted with a pinch of ground cardamom.