Eritrean Soft Layered Flatbread

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A tender, soft layered flatbread that has been a staple of Eritrean kitchens for generations, traditionally torn by hand and served alongside spicy lentil stews, braised meats, and herbed vegetables. The simple wheat dough is rolled whisper-thin, brushed with oil and berbere, then coiled and cooked on a hot griddle until pillowy and faintly blistered.

Nutrition Facts

Per serving (estimated)

• 355 kcalCalories
• 12 gFat
• 1.8 gSaturated Fat
• 54 gCarbs
• 2.5 gFiber
• 0.5 gSugar
• 8 gProtein
• 420 mgSodium
• 110 mgPotassium
• 22 mgCalcium
• 3.2 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
• 1 teaspoon fine sea salt
• 1 tablespoon neutral vegetable oil
• 3/4 cup (180 ml) lukewarm water, plus 1-2 tablespoons as needed

For layering and cooking

• 3 tablespoons olive oil or melted niter kibbeh (clarified butter)
• 1 teaspoon berbere spice (optional)
• 1/2 teaspoon kosher salt for finishing

Directions

1. Whisk the flour and salt together in a large mixing bowl. Add the oil and most of the water, then mix with your hand or a wooden spoon until a shaggy dough forms, adding the remaining water a tablespoon at a time until the dough comes together without sticking to the bowl.
2. Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth, soft, and elastic. Cover with a damp kitchen towel and let rest for 15 minutes so the gluten relaxes for easier rolling.
3. Divide the rested dough into 4 equal balls. Working with one ball at a time (keep the others covered), roll out on a lightly floured surface into a very thin round, about 12 inches (30 cm) across, almost translucent in places.
4. Brush the surface of the rolled dough generously with about 2 teaspoons of oil or clarified butter, scatter with a pinch of berbere if using, and roll the round up tightly from one edge into a long rope. Coil the rope into a loose spiral, tucking the end underneath, then gently press it down with your palm.
5. Re-roll each coiled piece into a round roughly 8 inches (20 cm) across and about 1/4 inch thick. Heat a dry cast iron or heavy skillet over medium heat for 2 minutes until evenly hot but not smoking.
6. Cook one flatbread at a time for 90 seconds to 2 minutes per side, pressing gently with a spatula, until pale golden spots appear and the bread puffs slightly. Brush the hot surface with a little more oil and sprinkle lightly with kosher salt.
7. Stack the cooked flatbreads inside a clean kitchen towel to keep them soft and pliable while you cook the remaining three. Serve warm, torn into pieces for scooping stews or rolling around fillings.

Cook’s Notes

• A well-seasoned cast iron skillet gives the best blistered finish; preheat it for a full 2 minutes before adding the first flatbread.
• Resist heavy flouring when rolling; brush off any excess with a dry pastry brush so the layered layers stay tender and soft rather than gummy.
• Stacking the breads inside a clean tea towel as they finish cooking traps steam and keeps them pliable for at least 30 minutes.
• For a richer, more traditional flavor, brush each layer with niter kibbeh instead of plain oil; for a vegan version, stick with olive oil and skip the berbere.
• Leftover flatbreads reheat beautifully: warm them briefly on a dry skillet or wrap in foil and heat in a 160°C (325°F) oven for 5 minutes.

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