Chechebsa is a classic Ethiopian breakfast: a quick flatbread called kita, torn into pieces while still warm and tossed with spiced clarified butter (niter kibbeh) and berbere until every shred is glossy and fragrant. Thirty minutes, one pan, huge flavor.
It is a staple of the Oromia region, traditionally made with teff — the tiny, protein-rich grain behind injera — though all-purpose flour works beautifully for a weeknight version.
Serve it plain, drizzle it with honey (the sweet-spicy combination is addictive), or top it with a spoonful of yogurt. It is also endlessly adjustable: milder with paprika, fierier with mitmita.
Chechebsa Recipe
Ingredients
- 1 cup all-purpose flour (or teff flour)
- ½ cup water
- ½ teaspoon salt
- 1 tablespoon oil, for the pan
- 1 tablespoon niter kibbeh (Ethiopian spiced clarified butter) — or 2 tablespoons vegetable oil for a vegan version
- 1 teaspoon turmeric (if using oil instead of niter kibbeh)
- 1 teaspoon mitmita, berbere or paprika
- Honey, for drizzling (optional)
Instructions
- Mix the flour and salt in a bowl, then slowly add the water, working it with your hands into a medium-firm dough.
- Cover with plastic wrap and let it rest for about 30 minutes.
- On a floured surface, roll the dough out very thin.
- Heat the oil in a frying pan over medium heat and cook the flatbread (kita) for 2 to 3 minutes per side, until light-brown spots appear.
- Remove the kita and let it cool slightly, then shred it into small pieces by hand.
- In the same pan, melt the niter kibbeh with the berbere for about a minute.
- Add the shredded kita and toss until every piece is coated in the spiced butter.
- Serve hot, with honey or yogurt if you like.
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