Chechebsa / Kita Firfir
ጨጨብሳ / ቂጣ ፍርፍር·(che-cheb-sa / ki-ta fir-fir)
The Foundation: Spices, Qibe, and the Injera Hack
A quick batter or store-bought flatbread hits a cast-iron skillet, gets torn by hand, and is tossed violently in hot, clarified butter, the berbere foaming deep red. Swapping the multi-day fermentation of injera for instant chechebsa on a Tuesday night, it smells exactly like an Addis Ababa morning but takes under fifteen minutes in a midwestern suburb, so pull the skillet off the burner and eat it right there.
Ingredients
- all-purpose flour1 cup
- teff flour1/4 cup
- kosher salt1/2 tsp
- water1 1/4 cup
- neutral oil1 tbsp
- Niter Kibbeh3 tbsp
- berbere spice blend1 1/2 tbsp
- honey2 tbsp
- plain yogurt1/4 cup
Method
- 01
Whisk the batter until thoroughly smooth.
In a medium bowl, aggressively whisk the all-purpose flour, teff flour, salt, water, and oil until it reaches the consistency of thin pancake batter.
- 02
Fry the flatbread in a hot skillet.
Heat a large non-stick or cast-iron skillet over medium heat with a light drizzle of oil, pour in the batter, and swirl the pan to spread it into a large, thin circle.
- 03
Cook until speckled brown, then flip.
Let the flatbread cook undisturbed for 2 to 3 minutes until the bottom forms golden spots, then flip and cook for another 2 minutes until fully set.
- 04
Tear the cooled bread by hand.
Transfer the bread to a plate to cool slightly, then tear it entirely by hand into ragged, bite-sized pieces so the rough edges can properly soak up the butter. Do not use a knife.
- 05
Bloom the spices in the butter.
Wipe the skillet clean, drop the heat to low, melt the Niter Kibbeh, and stir in the berbere for thirty seconds to wake up the chilies without scorching them.
- 06
Toss the bread into the spiced butter.
Dump the torn bread into the pan and toss continuously until every single piece is soaked red, soft, and wildly fragrant.
- 07
Serve immediately with cooling contrasts.
Plate the warm bread generously drizzled with honey and accompanied by a dollop of plain yogurt on the side to tame the heat.
Notes
The Niter Kibbeh Hack.
If you don't have jarred Niter Kibbeh on hand, simply melt 3 tablespoons of unsalted butter with a heavy pinch each of garlic powder, ground ginger, and ground cardamom before adding the berbere.