Chechebsa (Ethiopia)

Preparation

1. 1

   Mix the flour with warm water and a pinch of salt until you get a soft dough that no longer sticks to your fingers, knead 3-4 minutes then let it rest 15 minutes under a cloth: this rest relaxes the gluten and makes the dough easier to roll out.

2. 2

   Roll the dough out thinly (about 5mm thick) into a large disc.

3. 3

   Dry-cook it in a very hot pan, with no fat, 2-3 minutes per side, until golden spots appear: it's a large thick pancake, not a thin crepe.

4. 4

   Once cooked, tear it right away roughly into irregular pieces directly in the still-hot pan.

5. 5

   In a small saucepan, melt the butter over low heat with the berbere for 1-2 minutes, just to flavour the butter without burning it.

6. 6

   Pour this spiced butter over the bread pieces and mix well with a spatula so each piece is coated and glossy.

7. 7

   Serve hot, with a spoonful of yogurt on the side to mellow the heat: chechebsa is traditionally eaten for breakfast, with your fingers.