Chechebsa (ጨጨብሳ)

Chechebsa is a beloved Oromo breakfast dish from central Ethiopia, made by tearing freshly baked thin flatbread (kita) into pieces and tossing it with fragrant niter kibbeh and berbere spice. It is often drizzled with honey and eaten with a cup of sweet spiced tea, offering a warming, spiced start to the day that feels both festive and deeply comforting.

Serves: 4

Ingredients

For the kita (thin flatbread)

• 300g (2½ cups) plain wheat flour
• ½ tsp (2g) salt
• About 180ml (¾ cup) warm water

For finishing

• 80g (3 oz) niter kibbeh (Ethiopian spiced clarified butter) or regular unsalted butter
• 1½ tbsp (12g) berbere spice blend
• 3 tbsp (45ml) honey, to serve
• Pinch of salt

Instructions

1. Mix flour, salt, and enough warm water to form a smooth, pliable dough. Knead for 5 minutes. Rest for 10 minutes.
2. Divide dough into 4 portions. Roll each out thinly on a lightly floured surface to about 25cm (10-inch) rounds.
3. Heat a dry cast-iron skillet over medium-high heat. Cook each flatbread for 2–3 minutes per side until lightly golden with dark spots. Do not overcook — they should remain pliable.
4. While still warm, tear each flatbread into rough 4cm (1.5-inch) pieces and place in a large bowl.
5. Melt the niter kibbeh in a small pan. Add the berbere and a pinch of salt; stir over low heat for 1 minute to bloom the spices.
6. Pour the spiced butter over the torn bread pieces and toss well so every piece is coated.
7. Divide among plates. Drizzle generously with honey and serve immediately.

Cook's Notes: Niter kibbeh can be made ahead by infusing clarified butter with onion, garlic, ginger, turmeric, cardamom, and fenugreek. A fried or poached egg on top turns chechebsa into a more substantial meal.