Kategna፡ቃተኛ

Ingredients

• 2 injera
• 1/4 cup niter kibbeh, melted
• 2 tbsp berbere
• 1/4 tsp salt

Method

1. 1

   Mix the melted kibbeh, berbere and salt into a loose paste

2. 2

   Lay an injera flat and spread the paste right to the edges, on the smooth underside

3. 3

   Toast it on a dry griddle or a wide pan over medium heat

4. 4

   Press it down and leave it alone for 3 to 4 minutes, until the base is crisp and the edges curl up

5. 5

   Fold or roll it and cut across into pieces

6. 6

   Eat it immediately, while it still snaps