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Loading...A beloved Ethiopian breakfast, this dish transforms soft, unleavened flatbread into golden, crispy shreds pan-fried in fragrant spiced butter and berbere. Served warm with a drizzle of honey, it is hearty, warming, and deeply aromatic — perfect alongside a cup of spiced tea.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 21 gFat
- 11 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 14 gSugar
- 9 gProtein
- 420 mgSodium
- 180 mgPotassium
- 60 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the flatbread dough
- 2 cups (260 g) all-purpose flour
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) warm water
- 1 tbsp neutral oil, plus more for brushing
For the spiced butter
- 5 tbsp (70 g) unsalted butter or niter kebbeh
- 1 1/2 tsp berbere spice blend
- 1/4 tsp ground cardamom
- 1/4 tsp fine sea salt
For serving
- 1/3 cup wildflower honey, for drizzling
- 1 cup plain whole-milk yogurt, optional
Directions
- Stir the flour and salt in a mixing bowl, then drizzle in the oil and gradually add the warm water, mixing until a soft, smooth dough forms. Knead for about 5 minutes until elastic, cover with a damp towel, and rest for 15 minutes.
- Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a thin round about 8 inches (20 cm) in diameter, brushing the surface lightly with oil.
- Heat a dry skillet over medium-high heat. Cook each flatbread for about 45 seconds per side until puffed with light brown spots; stack and keep covered with a clean kitchen towel to stay soft.
- Once all flatbreads are cooked, tear them by hand into roughly 1-inch (2.5 cm) shreds and pieces, working over a large bowl to catch the crumbs.
- Melt the butter in a wide skillet over medium heat. Stir in the berbere, cardamom, and salt and let the spices bloom for about 30 seconds until fragrant and lightly sizzling.
- Add the shredded flatbread to the spiced butter and toss continuously for 3 to 4 minutes, pressing gently so every shred absorbs the butter and turns a rich reddish-gold color.
- Cook another minute until the edges are lightly crisp but the center stays tender. Taste and adjust salt or berbere to your preferred heat level.
- Pile the buttery shreds onto a warm platter, drizzle generously with honey, and serve immediately with a side of cool yogurt if desired.
Cook’s Notes
- If short on time, substitute the homemade flatbread with 4 cups of torn store-bought lavash or thin pita bread — still delicious in the spiced butter.
- Niter kebbeh (Ethiopian spiced clarified butter) is traditional; infuse plain butter with a pinch of cardamom, cinnamon, and fenugreek for a quick substitute.
- Adjust the berbere amount up or down to control the heat level — a full teaspoon gives a noticeable kick without overwhelming the dish.
- Serve immediately for the best contrast between crisp edges and tender centers; leftovers soften quickly in the butter and are best reheated in a hot dry skillet.
- A small bowl of mild lentils or fresh cheese on the side turns this into a fuller weekend brunch spread in true Ethiopian style.
