A flaky, layered Ethiopian flatbread often filled with egg and honey, pan-fried until golden, popular as a hearty breakfast or snack.
Fatira is an Ethiopian layered flatbread with roots connecting to similar laminated breads found across East Africa and the Middle East, made from a thin, oiled dough folded repeatedly to create flaky layers, then pan-fried until golden and crisp. A common variation involves cracking an egg into the dough partway through cooking, creating a hearty, protein-rich breakfast, while a sweeter version drizzled with honey is popular as a snack or dessert. The technique that defines fatira is similar to other laminated flatbreads found across the region: dough is stretched thin, generously oiled, and folded multiple times to create layers, then pan-fried in a well-oiled pan until deeply golden with a flaky, slightly crisp exterior. For the egg version, a well is created in the partially cooked dough and a beaten egg is poured in, then folded over and cooked through, integrating the egg into the layered bread. Served hot, either savory with the egg folded in or sweet with a drizzle of honey, fatira is versatile Ethiopian street food and home cooking, valued for its satisfying, flaky texture and adaptability to both sweet and savory preferences.
Serves 4
Mix flour and salt with warm water, kneading until a smooth, elastic dough forms, about 8 minutes. Rest covered 30 minutes.
Divide dough into 4 portions and coat each generously with oil. Rest another 15 minutes.
On an oiled surface, stretch each portion as thin as possible into a large rectangle.
Fold the stretched dough into a compact square or rectangle, layering it over itself.
Heat oil in a pan over medium heat. Cook the folded dough 3-4 minutes until golden on the bottom.
Flip, then create a small opening in the layers and pour in a beaten egg, folding the dough over to enclose it.
Cook 3-4 more minutes per side until the egg is set and the dough is deeply golden and flaky.
Serve hot, drizzled with honey if desired for a sweet version.
Use plenty of oil when stretching and folding the dough -- it's what creates the distinct, flaky layers rather than a plain, dense flatbread.
Stretch the dough as thin as possible without tearing for the best layering effect once folded and cooked.
Cook over medium heat, not high, so the layers cook through evenly before the outside burns.
Make a sweet-only version without the egg, simply drizzled with honey after cooking.
Add finely chopped onion and green chile to the egg before folding it in for a spicier, more savory version.
Sprinkle with sugar instead of honey for a different sweet finish.
Best eaten warm the same day. Refrigerate up to 2 days and reheat in a dry skillet over medium heat for 1-2 minutes per side to restore some crispness.
Fatira reflects a broader tradition of laminated, oil-layered flatbreads found across East Africa, the Horn of Africa, and the Middle East, with Ethiopia's version commonly filled with egg for a hearty breakfast or sweetened with honey as a versatile snack.
Yes -- simply cook the folded, layered dough without adding egg, and serve drizzled with honey for a simpler, sweeter version.
It likely needs more resting time or more oil. Let the dough rest longer and use generous amounts of oil on your hands and the work surface.
Yes -- the oiled dough balls can be refrigerated up to a day ahead; bring to room temperature before stretching and cooking.
Per serving (180g / 6.3 oz) · 4 servings total
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