📝 About This Recipe
Chechebsa, also known as 'Fit-Fit,' is a beloved Ethiopian breakfast staple that transforms simple unleavened flatbread into a decadent, soul-warming feast. This dish features 'Kita' bread hand-torn into bite-sized pieces and tossed in a luxurious glaze of Niter Kibbeh (spiced clarified butter), fiery Berbere, and a touch of honey. It is a harmonious balance of spicy, savory, and sweet that offers a unique, tender texture unlike any other breakfast dish in the world.
🥗 Ingredients
For the Kita Flatbread
- 2 cups All-purpose flour (can substitute with half whole wheat flour for more texture)
- 1 cup Water (lukewarm)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil (for greasing the pan)
The Spiced Butter Glaze
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter; substitute with ghee if unavailable)
- 1 to 2 tablespoons Berbere spice blend (adjust based on heat preference)
- 1 tablespoon Honey (optional, for a sweet-heat balance)
- 2 tablespoons Water (to help emulsify the sauce)
To Serve
- 1/2 cup Plain Greek yogurt (or traditional Ergo (Ethiopian yogurt))
- 1 teaspoon Fresh honey (for drizzling)
- 2 Hard-boiled eggs (sliced, optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Gradually add the lukewarm water, stirring with a wooden spoon until a thick, smooth, and pourable batter forms (similar to thick pancake batter).
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2
Heat a large non-stick skillet or traditional 'mitad' over medium heat and lightly coat with vegetable oil.
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3
Pour the batter into the center of the hot skillet. Using the back of a spoon or a spatula, spread the batter outward in a circular motion to create a large, even flatbread about 1/4 inch thick.
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4
Cover the skillet with a lid and cook for 3-4 minutes. The steam trapped inside helps cook the top of the bread while the bottom becomes golden brown.
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5
Remove the lid, flip the Kita carefully, and cook the other side for another 2-3 minutes until both sides are cooked through and slightly crispy.
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6
Transfer the Kita to a cutting board and let it cool just enough to handle. While still warm, hand-tear the bread into small, bite-sized pieces (roughly 1/2 inch squares).
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7
In the same skillet (wiped clean) or a small saucepan, melt the Niter Kibbeh over low heat.
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8
Stir the Berbere spice into the melted butter. Let it simmer for 1 minute to bloom the spices, being careful not to burn the chili.
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9
Whisk in the honey and 2 tablespoons of water to create a smooth, vibrant red emulsion.
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10
Add the torn Kita pieces back into the skillet with the spiced butter mixture.
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11
Gently toss the bread pieces for 2-3 minutes over low heat, ensuring every crumb is thoroughly saturated and the bread has softened slightly from the butter.
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12
Remove from heat once the bread is warm and has a moist, tender consistency.
💡 Chef's Tips
For the most authentic texture, tear the Kita by hand rather than using a knife; the jagged edges soak up the spiced butter much better. If you don't have Niter Kibbeh, you can make a quick version by melting ghee with a pinch of cumin, cardamom, and garlic powder. Adjust the Berbere carefully—Ethiopian spice blends vary wildly in heat levels, so taste as you go. Don't overcook the bread in the final tossing stage; you want it moist and soft, not crunchy or fried. If the mixture feels too dry, add an extra tablespoon of warm water or butter to reach the desired 'fit-fit' consistency.
🍽️ Serving Suggestions
Serve warm in a shallow bowl with a generous dollop of cold Greek yogurt or Ergo on the side to balance the heat. Pair with a cup of strong Ethiopian coffee or spiced tea (Shai) for the ultimate morning experience. Add a few slices of hard-boiled egg on top for extra protein and a traditional touch. Drizzle an extra teaspoon of honey over the top just before serving if you prefer a sweeter contrast to the spicy Berbere. Enjoy traditionally by eating with your fingers, using the yogurt to cool each bite.