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Chechebsa (Ethiopian Torn Flatbread Breakfast)

A recipe for Chechebsa (Ethiopian Torn Flatbread Breakfast)! Torn pieces of flatbread are tossed with spiced butter and berbere.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Course: Breakfast
Cuisine: Ethiopian

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

    Cup of Yum
  1. In a large bowl, combine the flour and salt.
  2. Whisk in the water to create a smooth batter with no streaks of flour remaining. Set aside.
  3. Place a large, non-stick pan over medium heat and lightly grease with oil.
  4. Pour a ladle-full (about 1/2 cup, 120 milliliters) into the hot pan, tilting the pan to form a thin, even circle.
  5. 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.
  6. Remove to a plate and repeat with the remaining batter.
  7. While the bread is cooking, place a small pot over medium heat.
  8. Add the Niter Kibbeh (spiced butter) and allow to melt.
  9. 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.
  10. Once cool enough to handle without burning, but still warm, tear the flatbread into bite-sized pieces and place in a large bowl.
  11. Pour in the butter berbere mixture and use a fork to toss thoroughly with the flatbread pieces.
  12. Serve immediately with yogurt, honey, and scrambled eggs if desired.