Ethiopian Berbere Flatbread with Spiced Butter

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A traditional Ethiopian breakfast of torn flatbread pan-fried in spiced clarified butter with berbere and cardamom, then finished with a generous drizzle of honey. The crispy edges, deeply aromatic sauce, and touch of sweetness make this a beloved morning comfort food across Ethiopia.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 21 gFat
• 11 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 12 gSugar
• 8 gProtein
• 390 mgSodium
• 135 mgPotassium
• 35 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 460 mcgVitamin A

Ingredients

For the flatbread

• 2 cups (260 g) all-purpose flour
• 1/2 tsp fine salt
• 2/3 cup (160 ml) lukewarm water
• 1 tbsp olive oil
• Extra flour, for dusting

For the spiced butter

• 4 tbsp (55 g) niter kibbeh (spiced clarified butter), or unsalted butter
• 1 1/2 tbsp berbere spice blend
• 1/2 tsp ground cardamom
• 1/4 tsp fine salt

For serving

• 3 tbsp warm honey
• 1 cup plain whole-milk yogurt (optional)
• 1/4 tsp ground cinnamon
• 2 tbsp mitmita chili blend (optional, for extra heat)

Directions

1. Whisk the flour and salt in a mixing bowl, then stir in the water and olive oil until a shaggy dough forms. Turn out and knead for 5 minutes until smooth and pliable, then cover and rest for 15 minutes.
2. Divide the dough into 2 equal balls. On a lightly floured surface, roll each ball into a thin round about 9 inches across and roughly 1/8 inch thick.
3. Heat a dry 10-inch skillet over medium heat. Cook one flatbread at a time for about 90 seconds per side, pressing lightly, until pale golden spots appear and small bubbles form. Stack the cooked flatbreads and let them cool until easy to handle.
4. Tear each flatbread by hand into rough, bite-sized pieces about 1 to 2 inches across, aiming for crinkled, uneven edges that will crisp up nicely in the butter.
5. In a large skillet over medium-low heat, melt the niter kibbeh. Whisk in the berbere and cardamom and cook for 30 to 45 seconds, until the butter turns a deep brick red and smells intensely aromatic.
6. Add all of the torn bread to the pan and toss continuously with a wooden spoon for 4 to 5 minutes, until every piece is evenly coated, the edges turn crisp, and the bread is heated through.
7. Season with the salt, taste, and stir in more berbere if you want extra heat. The bread should look glossy, deeply colored, and slightly crunchy at the edges.
8. Pile the spiced flatbread onto a warm serving plate, dust lightly with cinnamon, drizzle generously with the warm honey, and serve right away with a bowl of plain yogurt on the side if using.

Cook’s Notes

• If you do not have niter kibbeh, substitute 3 tbsp unsalted butter plus 1 tbsp olive oil for a similar richness.
• The flatbreads can be cooked up to 1 day ahead; store them stacked and covered, then tear and fry when ready to serve.
• Traditional recipes often use more berbere (up to 2 1/2 tbsp); scale up gradually if you enjoy very spicy food.
• In a pinch, use 3 to 4 stale pita breads or flour tortillas instead of homemade flatbread.
• Reheat leftovers in a dry skillet over medium heat for 2 minutes to restore the crispness.

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