Injera Firfir — Torn Flatbread in Berbere Butter

Ingredients

• 3 rounds day-old injera (or soft sourdough flatbread), torn into strips
• 1 red onion, minced
• 3 tbsp niter kibbeh or butter
• 2 tbsp berbere
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• ½ cup water
• 1 jalapeño, sliced
• Salt, and plain yogurt to serve

Method

1. Cook the onion in niter kibbeh over medium until golden, 6 minutes, then fry the garlic and berbere 2 minutes until brick-red and fragrant.
2. Add the tomatoes and water and simmer into a loose, spoonable sauce, 5 minutes. Season with salt.
3. Fold in the torn injera and toss gently until every strip is stained red and softened but not mushy — some chew is the charm.
4. Top with jalapeño and a cooling spoonful of yogurt.
5. Serve warm, traditionally with more injera to scoop the injera — no one said breakfast had to be logical.