Ethiopian · PANTRYHOP RECIPE
Chechebsa (Kita with spiced butter)
30 minutes · 4 servings · vegetarian
Chechebsa is commonly made with torn flatbread; this version uses a quick skillet dough instead of the traditional fermented bread.
Ingredients
Check you have the quantities below.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup, plus more as needed water
- 1 tablespoon vegetable oil
- 2 tablespoons niter kibbeh or butter
- 1 teaspoon berbere spice
- 2 tablespoons honey
Let’s make it
- Mix flour and salt with enough water to make a soft, rollable dough. Rest 5 minutes.
- Divide into 4 pieces, roll thin, and cook each flatbread in a dry skillet over medium heat for 1 to 2 minutes per side until lightly browned.
- Tear the flatbreads into bite-size pieces.
- Warm the butter with oil and berbere in the skillet, then toss in the pieces. Drizzle with honey and serve warm.
Cut the flatbread into small pieces for easy hand-held eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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