Preparation

Flatbreads have been made across continents for thousands of years, and this version honors that global tradition while making the process almost foolproof. The no-knead method means anyone—regardless of baking experience—can create pillowy, flavorful bread.

The berbere spice blend, traditional to Ethiopian cooking, creates mesmerizing red spirals that make each piece a work of art. But even with a simple paprika substitute, these breads will impress.

Preparation

1. In a large bowl, whisk together flour, yeast, and salt.
2. Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms—it will look rough and sticky. This is correct.
3. Cover the bowl with a damp towel or plastic wrap. Let rest at room temperature for 2-4 hours, or until doubled in size. (You can also refrigerate overnight for even more flavor.)
4. After rising, turn the dough onto a lightly floured surface. Divide into 6 equal pieces.
5. Roll one piece into a rectangle about 6x8 inches. Brush with melted butter and sprinkle with a generous pinch of berbere spice.
6. Roll the rectangle tightly from the short end into a log. Then coil the log into a spiral, like a cinnamon roll. Tuck the end underneath.
7. Repeat with remaining dough pieces. Let the spirals rest for 10 minutes.
8. Gently flatten each spiral with your palm or a rolling pin to about 1/4-inch thickness.
9. Heat a skillet over medium heat. Add a small drizzle of olive oil.
10. Cook each flatbread for 2-3 minutes per side until golden brown with charred spots. The spirals will reveal themselves beautifully.
11. Brush with additional melted butter and sprinkle with flaky salt while still warm.