Chechebsa (Berbere-Butter Torn Flatbread) with Yogurt & Honey

Thin skillet flatbreads torn into bites and tossed in warm, spiced berbere butter, then eaten with cool yogurt and a drizzle of honey. Sweet, spicy and addictive.

Ingredients

• ⅓ cup butter
• 1 tbsp berbere
• 1 cup plain yogurt
• 3 tbsp honey

From your pantry: 2 cups flour, ½ tsp salt, 1 tsp oil, ½ tsp ground cardamom.

Instructions

1. Whisk the flour, salt and 2 cups water into a smooth, thin batter with no streaks.
2. Heat a large nonstick skillet over medium and grease lightly with oil. Pour in about ½ cup batter and tilt to make a thin round. Cook until set and lightly golden, 2 to 3 minutes per side. Repeat to use all the batter.
3. Meanwhile melt the butter in a small pot over low with the cardamom, stir in the berbere and let it steep 2 minutes without browning.
4. Tear the warm flatbreads into 1-inch pieces in a bowl, pour over the spiced butter and toss with a fork until every piece is glossy and red.
5. Serve warm with yogurt and honey on top.

Tip: Swap ¼ cup of the flour for teff flour if you can find it; it gives the earthy, slightly sour flavor of the Ethiopian original.

Nutrition per serving

Good for

Adapted from Tara's Multicultural Table.

You might also like

Doro Wat (Berbere Chicken Stew with Eggs)90 min · 845 kcal · 59 g proteinMisir Wat (Spiced Red Lentils) with Garlicky Gomen Greens50 min · 830 kcal · 33 g proteinEthiopian Beef Tibs with Rosemary & Jalapeños30 min · 680 kcal · 46 g proteinShiro Wat (Silky Chickpea-Berbere Stew) with Tomato Salad40 min · 560 kcal · 12 g proteinEnkulal Firfir (Ethiopian Spiced Scrambled Eggs)20 min · 430 kcal · 19 g proteinBerry Vanilla Overnight Oats5 min · 380 kcal · 18 g proteinPeanut Butter Banana Oatmeal10 min · 490 kcal · 19 g proteinHoney Berry Yogurt Parfaits5 min · 345 kcal · 22 g protein