Preparation

Bread baking intimidates many home cooks, but this recipe eliminates every challenging element: no kneading, no special pans, no precision timing. The dough is wet and shaggy—in fact, it's supposed to be—and the berbere spice blend (a complex Ethiopian mix featuring chili, fenugreek, ginger, and warm spices) does all the flavor work for you.

If you can't find berbere at your store, many recipes exist online to make your own, or substitute with 1 tablespoon paprika, 1 teaspoon cayenne, ½ teaspoon each of ginger, coriander, and cardamom, and ¼ teaspoon each of black pepper, cinnamon, and cloves. It won't be identical, but it will be delicious.

Preparation

1. In a large bowl, whisk together flour, berbere, sugar, yeast, and salt.
2. Pour in the warm water and 1 tablespoon of olive oil. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms. It will look rough and unrefined—this is correct.
3. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 2-3 hours, or until doubled in size. For even easier timing, you can refrigerate the dough overnight and bake it the next day.
4. When ready to bake, heat your oven to 425°F (220°C).
5. Drizzle the remaining tablespoon of olive oil into a 10-inch oven-safe skillet (cast iron works beautifully) and spread it around with your fingers.
6. Scrape the risen dough into the oiled skillet—no need to shape it. Use oiled fingers to gently spread it toward the edges, though it doesn't need to reach all the way. The dough will spread as it bakes.
7. Let the dough rest in the skillet for 15-20 minutes while the oven finishes heating.
8. Use your fingertips to dimple the surface of the dough all over, creating deep pockets.
9. Bake for 20-25 minutes, until the top is golden brown and the bread sounds hollow when tapped.
10. While the bread bakes, mix the softened butter with honey in a small bowl until smooth and creamy.
11. When the bread emerges from the oven, immediately brush or spread the honey butter generously across the top. Sprinkle with flaky sea salt.
12. Let cool for 5 minutes in the skillet, then transfer to a cutting board. Tear into pieces and serve warm.

Serving Suggestions: This bread pairs beautifully with lentil soups, grilled vegetables, or simply more of that honey butter. The berbere provides warmth without overwhelming heat, making it accessible for all palates while still delivering complexity.

Storage tip: Leftover bread can be wrapped in foil and reheated in a 350°F oven for 10 minutes, or split and toasted for breakfast.