Chechebsa (Gluten-Free Ethiopian Flatbread)

Instructions

1. 1In a medium bowl, whisk together the 2 cups of teff flour, 1 cup of water, and 1/2 teaspoon of salt until you have a smooth batter with no lumps. Let this batter rest for 5 minutes.
2. 2Place a non-stick griddle or a 25.4 cm skillet over medium heat. The surface is ready when a drop of water sizzles and evaporates quickly.
3. 3Pour about 1/2 cup of the teff batter onto the hot griddle and immediately spread it thinly with the back of a ladle or a spatula to form a round flatbread, about 20.32 cm in diameter. Cook for 2 to 3 minutes, until the edges look dry and slightly golden.
4. 4Flip the flatbread and cook the other side for another 2 to 3 minutes, until it is golden brown and cooked through. Slide the finished flatbread onto a cutting board and repeat with the remaining batter to make more flatbreads.
5. 5Once all flatbreads are cooked, stack them on the cutting board and cut them into small, bite-sized pieces, about 2.54 cm squares.
6. 6Return the same skillet to medium heat. Add the 4 tablespoons of niter kibbeh and let it melt completely, about 1 minute.
7. 7Add the cut flatbread pieces and the 2 tablespoons of berbere spice blend to the melted niter kibbeh in the skillet. Stir constantly for 2 to 3 minutes, until the flatbread pieces are evenly coated, slightly crispy, and smell fragrant.
8. 8Remove the skillet from the heat. Drizzle the 2 tablespoons of honey over the chechebsa and toss gently to combine. Serve immediately.

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