Dairy-Free Chechebsa (Ethiopian Flatbread)

Ingredients

• 2 cups All-purpose flour
• 1 cup Water
• 1/2 teaspoon Salt
• 4 tablespoons Coconut oil
• 1 tablespoon Berbere spice blend
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Ground ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 1/2 teaspoon of salt.
2. 2Gradually add the 1 cup of water while mixing with your hands or a spoon until a shaggy dough forms. Turn the dough out onto a clean surface lightly dusted with a little of the 2 cups of all-purpose flour. Knead the dough for 5-7 minutes, until it feels smooth and elastic. Divide the dough into 4 equal portions.
3. 3On the lightly floured surface, roll each portion of dough into a thin circle, about 20.32-25.4 cm in diameter.
4. 4Heat a large skillet or griddle over medium heat, about 175°C. Cook each flatbread for 2-3 minutes per side, until it is lightly browned and puffed in places. Remove the cooked flatbreads to a plate and let them cool slightly for about 5 minutes. Once cool enough to handle, break the flatbreads into bite-sized pieces.
5. 5Wipe out the skillet if needed, then add the 4 tablespoons of coconut oil to the same skillet over medium heat, about 175°C. Once the oil is shimmering, add the 1 tablespoon of berbere spice blend, the 1/2 teaspoon of turmeric powder, and the 1/4 teaspoon of ground ginger. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Add the broken flatbread pieces to the skillet with the spiced oil. Toss the pieces gently to coat them evenly with the oil and spices. Cook for 5-7 minutes, stirring occasionally, until the flatbread pieces are heated through and have developed a slightly crispy texture.
7. 7Serve the dairy-free chechebsa warm.

Substitutions

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