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.
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.
Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt.
Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces.
Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.