Chechebsa

Ingredients

• 150g plain flour
• 50g barley flour
• 0.5 tsp fine salt
• 150ml water, roughly
• 70g niter kibbeh
• 2 tsp berbere
• 2 tbsp honey, to serve
• 4 tbsp plain yoghurt, to serve

Before you cook

• Whisk the plain flour, barley flour and salt together in a bowl
• Add the water a little at a time and work it in until you have a firm, slightly tacky dough
• Knead the dough in the bowl for 3 minutes, then cover it and rest it for 10 minutes
• Divide the dough into two balls

Steps

1. Set a heavy dry frying pan over medium heat.
2. Roll one ball of dough out on a lightly floured surface into a thin round about 22cm across.
3. Lay the round in the hot dry pan and cook it for 2 minutes until dry pale blisters appear.
4. Flip the round and cook the second side for 2 minutes.
5. Move the cooked kita to a board and roll out and cook the second ball the same way.
6. Tear both breads into rough pieces about the size of a postage stamp.
7. Melt the niter kibbeh in the same pan over low heat.
8. Stir the berbere into the melted butter and let it sizzle for 30 seconds until it smells sweet rather than raw.
9. Add all the torn bread to the pan.
10. Toss and press the pieces through the spiced butter for 2 minutes until every shred is coated and glossy.
11. Pile the chechebsa into two warm bowls.
12. Trickle the honey over the top and spoon the yoghurt alongside.