Ethiopian spiced buttery torn flatbread (Chechebsa)

1. Mix the flour with the salt, gradually add the water and knead into a smooth, soft dough; cover and rest for 10 minutes.

2. Divide the dough in two and roll each half into a pan-sized round about 5 mm thick.

3. Cook the flatbreads in a dry non-stick frying pan over medium heat for 3-4 minutes per side until spotted brown and cooked through.

4. Tear the still warm flatbreads into small pieces, about 2 cm.

5. Melt the niter kibbeh in the same pan, stir in the berbere and fry for 30 seconds, then add the bread pieces and toss for 2-3 minutes until hot and coated all over with the spiced butter.

6. Spoon into bowls, drizzle with the honey and serve hot with yoghurt or Ethiopian coffee.

Tip: Chechebsa (also called kita firfir) is one of Ethiopia's favourite breakfasts, especially at weekends and on holidays. Instead of niter kibbeh you can use butter heated with a pinch of ground cardamom and a little grated garlic. Add more honey to taste; many people also top it with a spoonful of plain yoghurt.