Ethiopian Spiced Butter Flatbread

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• ¾ cup warm water
• ¾ cup vegan butter
• 6 whole whole cardamom pods
• 4 whole whole cloves
• ½ teaspoon black peppercorns
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• 2 tablespoons vegetable oil

Instructions

1. 1

   Pour 2 cups of all-purpose flour into a medium mixing bowl and add 0.5 teaspoon of kosher salt. Whisk to combine. Create a well in the center and slowly pour in 0.75 cup of warm water while mixing with your fingers or a wooden spoon, incorporating the flour gradually. Mix until a shaggy dough forms — it should be slightly sticky but hold together. Knead in the bowl for about 2 minutes until the dough becomes smooth and elastic, dusting with a touch more flour if it sticks to your hands. Cover with a damp kitchen towel and let rest for 20 minutes at room temperature — this allows the gluten to relax and makes the dough easier to stretch.

2. 2

   While the dough rests, set a small saucepan over medium-low heat. Cut 0.75 cup of vegan butter into chunks and add to the pan along with 6 lightly crushed whole cardamom pods, 4 whole cloves, 0.5 teaspoon of black peppercorns, 0.25 teaspoon of ground ginger, 0.125 teaspoon of ground turmeric, and 0.25 teaspoon of kosher salt. Heat gently, watching for tiny bubbles and listening for a soft crackle — this should take about 5-7 minutes. You want the butter warm and infused, not browned. Remove from heat and let sit for 5 minutes, allowing the spices to fully bloom. Strain through a fine-mesh strainer into a small bowl, discarding the whole spices but keeping all the flavorful oil.

3. 3

   Divide the rested dough into 4 equal portions and roll each into a ball. Dust your work surface lightly with flour. Take one dough ball and, using your fingertips, gently stretch it into a thin rectangle about 12 inches long and 8 inches wide — work slowly and let gravity help, rotating it as you go. The dough should be thin enough to almost see through, but not so thin it tears.

4. 4

   Brush the stretched dough generously with the spiced butter — use about 2 tablespoons per sheet, covering the entire surface evenly. Starting from one long edge, carefully fold the dough over on itself in thirds, like folding a letter. Gently flatten it back out to a rectangular shape, being careful not to seal the layers — you want them to puff and separate during cooking. Repeat with the remaining 3 dough portions.

5. 5

   Set a large nonstick skillet or cast iron skillet over medium heat and add 2 tablespoons of vegetable oil. Let the pan preheat for 1-2 minutes — a drop of water should sizzle and dance on the surface. Carefully place one layered dough rectangle into the hot pan. You should hear an immediate sizzle; if it's a violent pop, lower the heat slightly.

6. 6

   Cook for 3-4 minutes without moving it, watching for the bottom to turn deep golden brown and crispy. The dough will puff slightly and smell wonderfully spiced. Flip carefully using a wide spatula and cook the second side for another 2-3 minutes until it's also golden and crispy with some darker speckles. Transfer to a plate lined with paper towels. Repeat with the remaining 3 dough rectangles, adding a bit more oil to the pan as needed.

7. 7

   While still warm, brush or drizzle any remaining spiced butter over the top of each kategna. Cut into 4 wedges and serve warm. The bread should be crispy on the outside with flaky, buttery layers inside.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• kitchen towel
• small saucepan
• fine-mesh strainer
• work surface
• large nonstick skillet or cast iron skillet
• wide spatula
• paper towels
• chef's knife

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