Recipe: Coorossaa (Ethiopian Savoury Flatbread)

Written by
FH staff writer
Published on
July 24, 2024 at 3:13:18 PM PDT July 24, 2024 at 3:13:18 PM PDTth, July 24, 2024 at 3:13:18 PM PDT

In Oromo culture, the sounds of weddings and celebrations often conjure memories of spiced cheese and savoury flatbread. A favourite for many, especially those who enjoy traditional food, Coorossaa is eaten at

lunch or dinner as a main meal, but often served with milk, coffee, or tea. This recipe, while requiring some time investment, serves a savoury flatbread that can be eaten on its own, or alongside other spreads.


INGREDIENTS


Chumboo (Flatbread)
• 1 tsp sugar
• 4 tsp active dry yeast
• 2 cups + 3 Tbsp warm water
• 1 ⅓ cups teff flour*
• 2/3 cup all-purpose wheat flour
• dash of salt

Ayib Cheese (homemade)
• 2 litres whole milk
• 1/2 cup fresh lemon juice (2 lemons)
• 1 cheesecloth

Topping
• 2 cups Ayib Cheese
• 2 tsp plain yoghurt
• 1/2 cup butter, melted
• 1 tsp berbere spice blend
• 1/2 tsp cardamom
• salt to taste

INSTRUCTIONS


    Chumbo

    1. In a medium bowl, mix 3 tbsp warm water with sugar and yeast.

    2. After the yeast bubbles, mix in teff and all-purpose flour. Gradually adding 1 1/2 cups of water until fully mixed.

    3. Cover dough with a towel and let it rest for 7 to 8 hrs at room temperature.

    4. When dough has risen, add 1/2 cup warm water and mix with your hands until thoroughly combined. Consistency should be a thin, pourable batter.

    5. Heat a large, nonstick saucepan or griddle over medium heat. Slowly pour about 2/3 cup batter in a circular pattern, moving from inside to outside. Use a ladle to spread the batter out evenly.

    6. Cover the pan and cook for 2-4 mins until bubbles form and the batter sets. Flip and cook for another 4-5 mins until cooked through.



Ayib Cheese

1. In a heavy-bottomed saucepan, bring milk to a slow simmer, stirring gently, until the milk foams. Don’t let it boil!

2. Slowly pour in lemon juice, stir briefly, and remove from heat. Let rest for 15 mins while curds form.

3. Moisten cheesecloth, wring out, and line a large colander.

4. Ladle curdling milk into the cheesecloth. Set aside to drain and cool for 30 mins, or until dried to your preference. Transfer curds to a bowl and set aside while you prepare the toppings.

Topping

1. In a medium bowl, add berbere spice, cardamom, yoghurt, 1⁄4 cup melted butter, and salt to Ayib cheese and mix well. Spread topping evenly over the flatbread.

2. Finish by sprinkling berbere spice into the remaining melted butter and drizzle over the cheese topping. Slice into triangles (like a pizza) and serve as an appy!


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