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Chechebsa
Ethiopian Fried Flatbread
A popular Ethiopian breakfast dish made from torn pieces of freshly cooked flatbread (kita) tossed in a fragrant spiced clarified butter (niter kibbeh) infused with berbere spice. It's a comforting and hearty start to the day.
๐ง ์ฌ๋ฃ
- 300g All-purpose flour(For the kita flatbread)
- approx. 150-180ml Water(Lukewarm, adjust as needed for dough consistency)
- 1/2 tsp Salt(Optional, for the dough)
- 100g Niter kibbeh (Ethiopian spiced clarified butter)(Can be store-bought or homemade. If unavailable, use unsalted butter and add the spices separately.)
- 2 tbsp Berbere spice blend(Adjust to your spice preference. This is a key Ethiopian spice mix.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a medium bowl, combine the flour and salt (if using). Gradually add lukewarm water while mixing with your hands until a soft, cohesive dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 10 minutes.
โฑ๏ธ 15 minutes (7 min kneading + 10 min resting) - 2
Cook the flatbread (kita): Divide the dough into 4 equal portions. Roll each portion out very thinly on a lightly floured surface until it's almost translucent. Heat a dry, non-stick skillet or tawa over medium-high heat (around 200ยฐC / 400ยฐF). Cook each flatbread for about 1-2 minutes per side, until small golden-brown spots appear and the bread is cooked through but still pliable and not crispy. Stack the cooked flatbreads on a plate as you go.
โฑ๏ธ 10 minutes (approx. 2.5 min per flatbread) - 3
Tear the flatbread: Once all the flatbreads are cooked, stack them and tear them into bite-sized pieces, roughly 1-2 inches in size. You can do this by hand or use a knife.
โฑ๏ธ 3 minutes - 4
Infuse the butter: In a small saucepan, gently heat the niter kibbeh over low heat (around 80ยฐC / 175ยฐF). Once melted and warm, stir in the berbere spice blend. Continue to heat gently for 2-3 minutes, stirring occasionally, until the spices are fragrant and well incorporated into the butter. Be careful not to burn the spices.
โฑ๏ธ 5 minutes - 5
Combine and toss: Add the torn flatbread pieces to the saucepan with the spiced niter kibbeh. Gently toss and stir using a spatula or spoon, ensuring each piece of bread is evenly coated with the fragrant butter. Continue tossing for about 2-3 minutes over low heat until the bread is warmed through and well-coated.
โฑ๏ธ 3 minutes - 6
Serve: Transfer the chechebsa to a serving platter. Serve immediately for a hearty and flavorful breakfast. It is traditionally enjoyed on its own, or with a side of plain yogurt or a drizzle of honey to balance the spice.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to good kita for chechebsa is to roll it very thin and cook it just until done, without making it crispy like a cracker. It should remain soft and pliable.
- โNiter kibbeh provides a unique depth of flavor. If you can't find it, you can make a substitute by gently melting unsalted butter with cardamom, fenugreek, cumin, and turmeric, then straining out the solids. Or, simply use melted unsalted butter and add the berbere.
- โAdjust the amount of berbere to your personal spice preference. Start with less if you are sensitive to heat.
- โChechebsa is similar to Injera Fitfit, but uses freshly cooked flatbread (kita) instead of fermented injera.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a sweeter version, reduce or omit the berbere and drizzle with honey before serving.
- Serve with a dollop of plain yogurt or labneh to cool down the spice and add creaminess.
- Add a pinch of cardamom or other warming spices to the niter kibbeh for an extra layer of flavor.