📝 About This Recipe
Kitcha Fit-fit, also known as Chechebsa, is a beloved Ethiopian breakfast staple that transforms simple unleavened flatbread into a rich, savory, and spicy masterpiece. Hand-torn pieces of warm Kitcha are tossed in a luxurious bath of Niter Kibbeh (spiced clarified butter) and fiery Berbere spice blend, resulting in a texture that is simultaneously soft, chewy, and intensely flavorful. This dish is a true celebration of Ethiopian hospitality, traditionally served with a dollop of cool yogurt to balance the heat.
🥗 Ingredients
For the Kitcha (Flatbread)
- 1 cup All-purpose flour
- 1 cup Whole wheat flour (Adds a traditional nutty flavor)
- 1/2 teaspoon Salt
- 3/4 to 1 cup Water (Lukewarm)
- 1 tablespoon Vegetable oil (For greasing the pan)
The Flavor Base
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter; can substitute with ghee)
- 1.5 to 3 tablespoons Berbere spice blend (Adjust based on heat preference)
- 1 teaspoon Honey (Optional, to balance the spice)
- 2 tablespoons Water (To help emulsify the sauce)
For Serving
- 1/2 cup Plain Greek yogurt (Or traditional Ethiopian Ayib cheese)
- 1 sprig Fresh mint (For garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt until well combined.
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2
Gradually add the lukewarm water to the flour mixture, stirring with a wooden spoon or your hands until a thick, tacky dough forms. It should be thicker than pancake batter but softer than bread dough.
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3
Heat a large non-stick or cast-iron skillet over medium heat and lightly coat with vegetable oil.
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4
Pour the dough into the center of the hot skillet. Using a moistened back of a spoon or damp fingers, spread the dough into a large, even circle about 1/4 inch thick.
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5
Cover the skillet with a lid and cook for 3-5 minutes until the bottom is golden brown and the top has set and looks dry.
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6
Flip the kitcha carefully and cook the other side for another 2-3 minutes without the lid until fully cooked and slightly charred in spots.
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7
Remove the kitcha from the pan and let it cool just enough so you can handle it. While still warm, tear the bread into bite-sized pieces (roughly 1/2 inch to 1 inch squares).
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8
Wipe out the skillet and return it to low heat. Add the Niter Kibbeh and let it melt completely until fragrant.
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9
Whisk the Berbere spice and honey into the melted butter. Add 2 tablespoons of water and stir constantly for 1-2 minutes to create a smooth, spicy emulsion. Do not let the spices burn.
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10
Add the torn kitcha pieces into the skillet with the spiced butter sauce.
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11
Using two spatulas, toss the bread pieces thoroughly for 3-4 minutes. The goal is for the bread to absorb the butter and turn a deep, vibrant red.
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12
Once the bread is well-coated and heated through, remove from heat. The texture should be soft and moist, not crunchy.
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13
Transfer the Kitcha Fit-fit to a serving platter and serve immediately while steaming hot.
💡 Chef's Tips
Use a mix of whole wheat and white flour to get the perfect chewy texture and authentic flavor profile. Tear the kitcha while it is still warm; this allows the edges to remain porous so they soak up the spiced butter more effectively. If you don't have Niter Kibbeh, you can make a quick version by simmering ghee with a pinch of cumin, cardamom, and fenugreek. Adjust the Berbere amount carefully; authentic Ethiopian Berbere is quite potent, so start with less if you are sensitive to heat. Avoid overcooking the kitcha into a cracker; it needs to remain flexible so it can absorb the sauce without becoming mushy.
🍽️ Serving Suggestions
Serve alongside a generous dollop of cold, plain yogurt or labneh to cut through the spice. Pair with a hot cup of traditional Ethiopian coffee or spiced black tea (Shai). Add a side of scrambled eggs (Enkulal Firfir) for a high-protein, complete breakfast spread. Garnish with a few fresh mint leaves or a drizzle of extra honey if you prefer a sweet-and-spicy contrast. Traditionally eaten with your fingers, using extra pieces of kitcha or just a fork for a modern approach.