Ethiopian Instant Bread(Chéchébsa Or Kita Firfir)

• 1 1/2 cups wheat flour or 1 1/2 cups teff flour
• 1/2 cup barley flour
• 3 tablespoons butter (purfied or clarified)
• 1/4 teaspoon cardamom
• 1 teaspoon baking powder
• 1 tablespoon chili powder (Berbere)
• salt and black pepper
• 2 cups water (or more)

1. Place the wheat or teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic.
2. In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty.
3. Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt.
4. Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces.
5. Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

flour, barley flour, butter, cardamom, baking powder, chili powder, salt, water

Taken from www.food.com/recipe/ethiopian-instant-bread-ch-ch-bsa-or-kita-firfir-362215 (may not work)