Breakfast · 20 min · ethiopian

Chechebsa

If you like flour, you’ll love this Ethiopian breakfast — 20 minutes from craving to table.

Ingredients

• 2 cups Flour
• 3/4 cup Water
• 1 tsp Salt
• 1/4 cup Niter kibbeh
• 1 tbsp Berbere
• 1/4 cup Honey

Steps

1. Mix the flour, water, and salt into a soft dough; knead 5 minutes until smooth. Rest 10 minutes.
2. Roll thin and cook in a dry hot skillet 2 minutes per side until blistered and cooked through. Make 4 large kita flatbreads.
3. Tear the warm kita into bite-size pieces in a bowl. The tearing — chechebsa means torn — is the whole texture.
4. Melt the niter kibbeh with the berbere; pour over the torn bread and toss until every piece glistens.
5. Drizzle generously with honey and serve warm with hot tea. Sweet, buttery, fiery, comforting.

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