Chechebsa is Ethiopia’s tasty version of fried bread. A popular Ethiopian breakfast, the bread is first cooked like a pancake, then torn into bite sized pieces and fried in niter kibbeh (Ethiopian spiced butter). You can eat chechebsa just as it is, mix it with veggies or meat or serve along side your main meal. Optionally, you can make your chechebsa into a sweet treat by coating in cinnamon sugar or honey. With so many ways to enjoy your Ethiopian fried bread, we hope you’ll tell us your favorite way to eat chechebsa.
If you’re using cinnamon sugar: in a small bowl, mix together the palm sugar and ground cinnamon. Set aside for later.
Mixing the dough
Lightly grease a skillet with oil and begin heating the pan to medium.
In a medium mixing bowl, whisk together the flour and salt. Add small amounts of water while continuing to whisk batter, until you have the consistency of slightly runny pancake batter.
Pour enough batter onto the heated skillet to cover the bottom of the pan with a thin layer. Cook batter until it’s golden brown on the bottom (about 3 minutes), then flip it over and cook the other side until it’s lightly browned.
Move the bread to a plate and allow it to cool. Cook any remaining batter in the same way.
Using your fingers, tear the bread into bite sized pieces.
Heat the niter kibbeh in a skillet over medium.
For spicy chechebsa, stir in berbere (or for a sweet treat, add cinnamon sugar to the skillet instead) and cook 1 – 2 minutes, until spices are aromatic. Place pieces of bread into the heated pan and stir to thoroughly coat with your spiced butter. Cook for a few minutes, or long enough to reheat all the bread pieces, then move to a large heatproof bowl.