A nutritious twist on a traditional Ethiopian breakfast dish made using Yenė Corn Flour, cooked into flatbread and shredded into flavorful spiced pieces.
Ingredients
Yenė Corn Flour – 1.5 cups
Water – 1 cup
Niter Kibbeh – 3–tablespoons
Berbere – 1.5 tablespoons
Salt – 1/2 teaspoon
Instruction
Mix Yenė Corn Flour, salt, and water to form a smooth batter.
Cook the batter like a flatbread on a hot griddle until both sides are done.
Allow to cool slightly, then shred into small pieces by hand.
