Chechebsa

Chechebsa is a warm, buttery Ethiopian flatbread dish with a rustic torn texture and a fragrant coating of niter kibbeh and berbere. This version balances gentle chili heat with a glossy drizzle of honey, making it rich, comforting, and perfect for a fast savory-sweet meal.

Nutrition · per serving

495kcal

6.9gProtein

56.8gCarbs

25.8gFat

2.3gFiber

2 servings

Ingredients

8 items

Flatbread dough

plain flour160 g

fine salt2 g

baking powder4 g

water110 ml

Spiced butter and finish

niter kibbeh35 g

berbere5 g

mild chili flakes1 g

honey25 g

Tips

•For a more traditional breakfast-style finish, serve with extra honey on the side and hot Ethiopian tea or coffee.
•If your berbere is very hot, reduce the chili flakes or omit them.
•Niter kibbeh is essential for the classic flavor, but if unavailable, use unsalted butter with a pinch of ground cardamom and cumin for a quick approximation.
•Keep the flatbreads thin and only lightly browned; over-crisp bread will not absorb the butter as well.

Steps

1
In a bowl, mix the plain flour, fine salt, and baking powder. Add the water and stir until a shaggy dough forms, then knead for 1 to 2 minutes just until smooth. The dough should feel soft but not sticky; if needed, dust with a little extra flour. Divide into 2 equal pieces.
160 g plain flour2 g fine salt4 g baking powder110 ml water
2
Roll each piece into a thin round about 18 to 20 cm wide. Heat a dry frying pan over medium-high heat. Cook the first flatbread for about 1 minute on the first side and 30 to 45 seconds on the second, until light brown spots appear and it is cooked through but still pliable. Repeat with the second flatbread.
3
Stack the warm flatbreads and tear them by hand into bite-size pieces. Tearing rather than cutting gives the rustic texture that helps the bread catch the spiced butter evenly.
4
Return the pan to medium-low heat and melt the niter kibbeh. Stir in the berbere and mild chili flakes for 10 to 15 seconds, just until fragrant. Do not let the spices darken too much or they can turn bitter.
35 g niter kibbeh5 g berbere1 g mild chili flakes
5
Add the torn flatbread pieces to the pan and toss for 1 to 2 minutes so they absorb the spiced butter and warm through evenly. Drizzle in the honey and toss again briefly until lightly glazed. Serve immediately while hot and aromatic.
25 g honey

Origin & History

Chechebsa, also called kita firfir in some Ethiopian contexts, is a popular breakfast dish made by tearing fresh flatbread into pieces and tossing it with spiced butter. It is especially associated with Oromo home cooking and is valued for being quick, hearty, and deeply comforting. Sweetened versions with honey are common alongside spicier preparations.

ethiopian breakfast flatbread vegetarian berbere quick pan-cooked

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Chechebsa

Steps

In a bowl, mix the plain flour, fine salt, and baking powder. Add the water and stir until a shaggy dough forms, then knead for 1 to 2 minutes just until smooth. The dough should feel soft but not sticky; if needed, dust with a little extra flour. Divide into 2 equal pieces.

160 g plain flour2 g fine salt4 g baking powder110 ml water

Roll each piece into a thin round about 18 to 20 cm wide. Heat a dry frying pan over medium-high heat. Cook the first flatbread for about 1 minute on the first side and 30 to 45 seconds on the second, until light brown spots appear and it is cooked through but still pliable. Repeat with the second flatbread.

Stack the warm flatbreads and tear them by hand into bite-size pieces. Tearing rather than cutting gives the rustic texture that helps the bread catch the spiced butter evenly.

Return the pan to medium-low heat and melt the niter kibbeh. Stir in the berbere and mild chili flakes for 10 to 15 seconds, just until fragrant. Do not let the spices darken too much or they can turn bitter.

35 g niter kibbeh5 g berbere1 g mild chili flakes

Add the torn flatbread pieces to the pan and toss for 1 to 2 minutes so they absorb the spiced butter and warm through evenly. Drizzle in the honey and toss again briefly until lightly glazed. Serve immediately while hot and aromatic.

25 g honey

Origin & History