Fatira (Ethiopian Layered Flatbread)

About This Recipe

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.

Ingredients

Serves 4

• 2.5 cupsall-purpose flour
• 0.5 tspsalt
• 1 cupwarm water(as needed)
• 0.5 cupneutral oil(for stretching and folding)
• 4eggs
• 0.25 tspsalt(for egg)
• 3 tbspneutral oil(for frying)
• 0.25 cuphoney(for serving, optional)

Instructions

1. 1

   Make the dough

   Mix flour and salt with warm water, kneading until a smooth, elastic dough forms, about 8 minutes. Rest covered 30 minutes.

2. 2

   Divide

   Divide dough into 4 portions and coat each generously with oil. Rest another 15 minutes.

3. 3

   Stretch

   On an oiled surface, stretch each portion as thin as possible into a large rectangle.

4. 4

   Fold

   Fold the stretched dough into a compact square or rectangle, layering it over itself.

5. 5

   Cook the first side

   Heat oil in a pan over medium heat. Cook the folded dough 3-4 minutes until golden on the bottom.

6. 6

   Add egg

   Flip, then create a small opening in the layers and pour in a beaten egg, folding the dough over to enclose it.

7. 7

   Finish cooking

   Cook 3-4 more minutes per side until the egg is set and the dough is deeply golden and flaky.

8. 8

   Serve

   Serve hot, drizzled with honey if desired for a sweet version.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions