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Mix softened niter kibbeh with berbere and a pinch of salt until you have a smooth, spiced butter paste.

Lay an injera flat and spread the berbere butter evenly across the entire surface in a thin layer.

Fold the injera in half, then in half again to create a triangle or roll it up tightly like a wrap.

Heat a dry skillet over medium heat and toast the folded injera for two minutes per side until crispy.

The outside should be golden and crunchy while the inside remains slightly soft with melted spiced butter.

Cut into pieces and serve immediately as a snack or appetizer while the main meal is being prepared.