📝 About This Recipe
Fatira is a beloved Ethiopian breakfast staple, a flaky, multi-layered flatbread that finds the perfect balance between a savory crepe and a buttery pastry. Traditionally prepared in large rounds, it features a rich egg filling tucked within its folds and is finished with a generous drizzle of local honey for a sweet-and-savory morning masterpiece. This dish captures the bustling energy of Addis Ababa mornings, offering a satisfying crunch and a melt-in-your-mouth interior that is truly unforgettable.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 3/4 cup Warm water (plus more as needed)
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil (for the dough mix)
The Filling
- 3 Large eggs (beaten)
- 1/4 cup Red onion (very finely minced)
- 1 piece Green chili (Serrano or Jalapeño) (seeded and minced)
- 1/2 small Tomato (deseeded and finely diced)
- 1/4 teaspoon Salt and black pepper (to taste)
Cooking and Finishing
- 4 tablespoons Ghee or Niter Kibbeh (Spiced Butter) (melted, for layering and frying)
- 2 tablespoons Vegetable oil (for the work surface)
- 3-4 tablespoons Wildflower honey (for drizzling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
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2
Pour in the warm water and 2 tablespoons of oil. Gradually incorporate the flour into the liquid until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
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4
Divide the dough into 2 equal balls. Lightly coat them with oil, place in a bowl, cover with a damp cloth, and let rest for at least 30 minutes. This relaxes the gluten for easy stretching.
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5
While the dough rests, prepare the filling. In a small bowl, whisk the eggs with the minced onion, chili, tomato, salt, and pepper until well combined.
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6
Generously oil your work surface (a large countertop or clean table). Take one dough ball and flatten it with your palm.
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7
Using your hands, gently stretch the dough from the center outwards. The goal is to get it paper-thin—so thin you can almost see the counter through it—forming a large circle or rectangle.
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8
Brush a thin layer of melted ghee or Niter Kibbeh over the entire surface of the stretched dough.
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9
Heat a large, flat non-stick griddle or wide skillet over medium heat. Brush with a little oil.
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10
Carefully lift the thin dough and lay it onto the hot griddle. It’s okay if it bunches slightly. Let it cook for 30-45 seconds until it begins to set.
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11
Pour half of the egg mixture into the center of the dough. Spread it slightly with the back of a spoon.
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12
Fold the edges of the dough over the egg filling to create a square or rectangular envelope. Press down gently with a spatula.
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13
Flip the Fatira and cook for 2-3 minutes per side, adding more ghee to the pan, until the exterior is golden-brown and crispy and the egg inside is fully cooked.
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14
Remove from heat and immediately cut into bite-sized squares using a knife or pizza cutter.
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15
Drizzle generously with warm honey while still hot and serve immediately.
💡 Chef's Tips
The secret to a great Fatira is the rest time; don't skip the 30-minute rest or the dough will snap back when you try to stretch it. When stretching the dough, use oil on your hands and the counter rather than flour to keep it supple. If you don't have Niter Kibbeh, use clarified butter (ghee) for that authentic high-smoke-point richness. Ensure your vegetables are minced very finely so they cook quickly inside the dough envelope. To make it extra crispy, use a bit more oil/butter during the final pan-fry stage.
🍽️ Serving Suggestions
Serve alongside a small bowl of extra honey for dipping. Pair with a strong cup of traditional Ethiopian coffee or spiced tea (Shai). A side of fresh mango or papaya slices balances the richness perfectly. For a spicy kick, serve with a side of Awaze (Ethiopian chili paste). Enjoy while steaming hot to appreciate the contrast between the crunchy exterior and soft egg center.