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5 Serves
94 Mins
2 g
3 g
51 g
In a large mixing bowl, combine the flour, salt, and yeast. Gradually add water while mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
161 mg / 4,700 mgSodium
274 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Transfer the dough to a clean surface and knead by hand for 10 minutes until smooth and elastic.
Cover the dough with a kitchen towel and let it rise in a warm place for 60 minutes.
Shape the dough into a flat round disk and let it proof for 30 minutes before baking in the oven at 230°C for 25 minutes.
Once cooled slightly, tear the flatbread into small bite-sized pieces. In a frying pan, melt the Niter Kibbeh and stir in the Berbere spice blend, then toss the torn bread pieces until well coated and heated through.
Salt
Active dry yeast
Water
Berbere spice blend
Niter Kibbeh
Vitamin A
112 µg / 900 µgVitamin C
20 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
161 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21
g32
g3
g
Ethiopian
MexicanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g