Chechebsa (Spiced Fried Flatbread)

Chechebsa begins with kita, a simple pan-baked flatbread, which is then torn into pieces and fried in niter kibbeh with berbere until every golden shred is coated in spiced butter. It is a highland breakfast classic, the kind of hearty morning meal that sticks to your ribs before a long day of work. In some homes a drizzle of honey goes over the top, balancing the warm spice with a little sweetness.

Torn bread, spiced butter, and a whisper of honey

The fried pieces turn crisp at the edges and tender in the middle, glossy with spiced butter and humming with berbere’s slow warmth. The honey, when you use it, melts into the butter and turns the whole skillet sticky-sweet around the edges of the heat. Serve it piled on a plate with a cup of tea or coffee, and eat it while it is hot — chechebsa is best the moment it leaves the pan.

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