Ethiopian Torn Flatbread with Spiced Butter
A comforting Ethiopian flatbread torn and tossed with spiced clarified butter and herbs. This rustic dish transforms simple ingredients into something deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 2 cups warm water
- ½ teaspoon salt
- ¾ cup clarified butter (ghee)
- 1 whole medium yellow onion
- 4 whole fresh garlic cloves
- 1 piece fresh ginger, 1-inch piece
- 1.5 teaspoons berbere spice blend
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- ⅓ cup fresh cilantro, loosely packed
- ⅓ cup fresh parsley, loosely packed
- 4 whole hard-boiled eggs
Instructions
- 1
In a large mixing bowl, whisk together 2 cups all-purpose flour, 0.5 cup whole wheat flour, and 0.5 teaspoon salt. Pour in 2 cups warm water gradually while stirring with a wooden spoon until the batter reaches the consistency of thick pancake batter — slightly lumpy is fine. Cover the bowl loosely with a clean kitchen towel and let it rest at room temperature for 30 minutes. This allows the flour to fully hydrate.
- 2
Heat a 12-inch nonstick skillet or crepe pan over medium-high heat for 2 minutes until it's evenly hot — a drop of water should sizzle and evaporate immediately. Do not oil the pan; injera should cook on dry heat to develop its characteristic spongy, slightly chewy texture.
- 3
Stir the rested batter once — it should still be thick and pourable. Pour about 0.75 cup batter into the center of the hot skillet and immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin, round layer about 12 inches across, just like making a crêpe. Do this quickly — the batter sets fast.
- 4
Cook without flipping until the surface is set and pale, with small holes beginning to appear across the top, about 3-4 minutes. You'll see steam rising and hear a gentle sizzle around the edges. The bottom should be pale, not browned. Transfer the injera to a plate. Repeat with remaining batter — you should get 3-4 injeras total.
- 5
While the injeras cook, start the spiced butter. Dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 4 garlic cloves. Peel and grate a 1-inch piece of fresh ginger on a microplane — you should have about 1 tablespoon.
- 6
Pour 0.75 cup clarified butter into a small saucepan and set it over medium heat. Once it's warm and shimmering, add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent with light golden edges, about 5-6 minutes. You should smell the butter beginning to toast and the onion becoming sweet.
- 7
Add the minced garlic and grated ginger to the saucepan. Stir constantly for 1-2 minutes until fragrant — the raw garlic bite will soften and the ginger will become aromatic. Watch carefully so the garlic doesn't brown.
- 8
Add 1.5 teaspoons berbere spice blend, 0.5 teaspoon ground turmeric, and 0.25 teaspoon salt. Stir well and cook for 30 seconds until the spices bloom and release their aromas. The butter will turn a warm rust-orange color from the spices. Remove from heat and set aside.
- 9
Roughly chop 0.33 cup fresh cilantro leaves and 0.33 cup fresh parsley leaves — you want pieces about 1/2 inch across. Peel 4 hard-boiled eggs and cut them in half lengthwise.
- 10
Tear 2-3 of the warm injeras into irregular bite-sized pieces about 2 inches across — don't use a knife, let your hands rip them. This is key to chechebsa's rustic character. Place the torn pieces in a large shallow serving bowl.
- 11
Pour the warm spiced butter and all its onions, garlic, and ginger over the torn injera. Add the chopped cilantro and parsley. Using two large spoons, toss gently but thoroughly until every piece of injera is coated with butter and studded with herbs — the warmth will soften the bread and the flavors will meld.
- 12
Transfer to a serving platter and arrange the hard-boiled egg halves around the mound of chechebsa. Drizzle any remaining butter from the bottom of the bowl over the top. Serve immediately while still warm — the injera will continue to soften and absorb the spiced butter as you eat.
Tools you’ll need
- large mixing bowl
- wooden spoon
- clean kitchen towel
- 12-inch nonstick skillet
- small saucepan
- microplane grater
- wooden spoon for stirring
- two large spoons
- cutting board
- sharp knife
- shallow serving bowl or platter
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