Spiced Skillet Bread Bites

Name: Spiced Skillet Bread Bites
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g All-purpose flour; 120 ml Water; 2 tsp Neutral cooking oil; 0.5 tsp Salt; 25 g Unsalted butter; 5 g Fresh ginger; 1 tsp Paprika; 0.5 tsp Ground coriander; 0.25 tsp Ground cumin; 0.13 tsp Cayenne pepper

Freshly cooked flatbread torn into soft, golden-edged bites and tossed with ginger, paprika and warm spices.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

All-purpose flour180 g
Water120 ml
Neutral cooking oil2 tsp
Salt0.5 tsp
Unsalted butter25 g
Fresh ginger5 g
Paprika1 tsp
Ground coriander0.5 tsp
Ground cumin0.25 tsp
Cayenne pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and milk.

Method

Mix and rest the dough

Mix the flour with the salt in a bowl. Stir in the water and knead in the bowl for 2–3 minutes to make a soft dough with no dry flour. Cover and rest for 10 minutes. Do not taste raw dough. Meanwhile, peel and finely grate the ginger, and measure the ground spices into a small bowl.

Shape two flatbreads

Divide the dough into two equal pieces. Place one between two sheets of baking parchment and roll or press it into a roughly 20 cm round, about 4 mm thick. Peel away the paper before cooking. Shape the second piece the same way; no extra dusting flour is needed.

Cook both sides

Heat a 24–26 cm nonstick frying pan over medium heat. Add 1 tsp oil and one dough round. Cook for 3–4 minutes per side until golden spots appear and the centre is set, not sticky or doughy. Reduce the heat if it browns too quickly and cook a little longer if needed. Repeat with the other teaspoon of oil and remaining round. Cool for 2 minutes, then tear into 2–3 cm pieces.

Coat with ginger and spices

Lower the heat. Melt the butter in the same pan and stir in the ginger for 45–60 seconds without browning it. Add paprika, coriander, cumin and cayenne and stir for 15 seconds. Immediately add the bread pieces; toss over low heat for 1–2 minutes until evenly coated and warm. Divide into four small bowls and serve at once.

These are soft bread bites with lightly crisp edges, not crackers or fermented injera. The individually measured spices are a mild house blend, not a claim to a complete traditional berbere.

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