Preparation

Kneading bread can feel intimidating, but this flatbread sidesteps that entirely. By letting time do the work instead of your hands, you end up with tender, flaky layers that shatter when you bite into them. The berbere butter adds a warm, complex heat that transforms something simple into something special.

Making the Dough

1. In a bowl, mix flour, salt, and sugar. Add warm water and 2 tablespoons oil. Stir with a spoon until a shaggy dough forms—it will look rough and that's perfect.
2. Cover with a damp towel and let rest for 30 minutes at room temperature. The gluten will relax on its own.
3. Meanwhile, mix softened butter with berbere spice, honey, and a pinch of salt. Set aside.

Cooking the Flatbreads

1. Divide the rested dough into 4 pieces. On an oiled surface (not floured), pat each piece into a thin circle about 6 inches across.
2. Sprinkle chopped green onions over each circle, then fold in half and press gently to seal.
3. Heat a large skillet over medium heat with a drizzle of oil. Cook each flatbread for 3-4 minutes per side until golden brown with some charred spots.
4. Serve immediately with the berbere butter slathered on top.

These are best eaten warm, torn apart with your hands, and shared with people you want to impress.