Ethiopian · Breakfast & brunch

Chechebsa firfir

Name: Chechebsa firfir
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups all-purpose flour; 1 teaspoon kosher salt, divided; 3/4 cup warm water, plus more as needed; 2 tablespoons neutral oil; 6 tablespoons unsalted butter; 2 tablespoons minced red onion; 1 garlic clove, smashed; 1 teaspoon grated ginger; 1/4 teaspoon ground cardamom; Pinch each ground fenugreek, cinnamon, and clove; 1 1/2 tablespoons berbere, or to taste; 1 cup plain whole-milk yogurt, for serving

Ethiopian torn kita flatbread glossed with aromatic berbere butter and served with cool yogurt.

About 1 hr 5 minTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 cups all-purpose flour
1 teaspoon kosher salt, divided
3/4 cup warm water, plus more as needed
2 tablespoons neutral oil
6 tablespoons unsalted butter
2 tablespoons minced red onion
1 garlic clove, smashed
1 teaspoon grated ginger
1/4 teaspoon ground cardamom
Pinch each ground fenugreek, cinnamon, and clove
1 1/2 tablespoons berbere, or to taste
1 cup plain whole-milk yogurt, for serving

Instructions

Mix flour, half the salt, warm water, and 1 tablespoon oil into a soft dough. Knead 4 minutes, cover, and rest 20 minutes.
Melt butter with onion, garlic, ginger, cardamom, fenugreek, cinnamon, and clove over very low heat. Simmer gently 10 minutes without browning, strain, and stir in berbere and remaining salt.
Divide dough in two and roll each into a thin 9-inch round. Cook in a over medium until brown-spotted and cooked through, 2 to 3 minutes per side.
While warm, tear kita into irregular bite-size pieces. Return them to the skillet over low heat and fold with the berbere butter until every piece is glossy and some edges lightly crisp.
Serve immediately with cool yogurt alongside to temper the spice.