Ethiopian Flatbread
A traditional Ethiopian flatbread recipe, perfect for sopping up sauces and stews. This flatbread is soft, slightly sour, and utterly delicious.
Ingredients
- ●2 cups Ethiopian flatbread flourSelf-raising flour or all-purpose flour
- ●1 cup waterWarm water
- ●1/2 cup sour buttermilkSubstitute with traditional buttermilk if unavailable
- ●1/2 teaspoon saltOptional, adjust to taste
- ●1/4 teaspoon festival spices (optional)Optional, add a pinch of cardamom or other spices of your choice
Instructions
- 1
Combine 1 cup of warm water and 1/2 cup of sour buttermilk in a large bowl.
- 2
Gradually add the flour, mixing until a dough forms.
- 3
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest for 30 minutes.
- 5
Heat a non-stick skillet or a traditional Ethiopian mitad over medium heat.
- 6
Divide the dough into 4-6 equal pieces, depending on the size of flatbread you prefer.
- 7
Roll out each piece into a thin circle, about 6-7 inches in diameter.
- 8
Cook the flatbread for 1-2 minutes on each side, until it's lightly browned and slightly puffed.
- 9
Brush with a little water and fold in half, or serve flat.