HOW TO MAKE ETHIOPIAN FATIRA - AUTHENTIC RECIPE

INTRODUCTION & HISTORY OF ETHIOPIAN FATIRA BREAD: A Versatile Flatbread Delight

fatira garnished with chicken

Ethiopian fatira, also known as African chapati or faxîra, is a staple flatbread enjoyed across Ethiopia, Eritrea, Somalia, and beyond. 

This Ethiopian breakfast staple is popular Ethiopian street food, often served with honey for dipping and ideally paired with a cup of coffee. The dough is made with flour, salt, and water, although some recipes will also include a small amount of oil as well, to improve the dough's elasticity. 

This versatile sweet and savory bread boasts a simple yet delicious flavor, making it a popular choice for breakfast, snacks, and even main dishes.Here's what makes fatira special:

Simple ingredients:

Flour, water, yeast, and sometimes a touch of sugar or salt form the base.

Lightweight texture:

The dough is rolled thin, resulting in a light and airy bread with a slight puffiness.

Versatility:

Fatira can be enjoyed plain, dipped in honey or jam, or used to wrap savory fillings like stews, curries, or vegetables.

Cooking methods: 

Traditionally cooked on a hot griddle or pan, but can also be baked or fried for different textures.

Cultural significance: 

A beloved part of Ethiopian and Eritrean cuisine, often served with coffee for a satisfying breakfast.

MAIN INGREDIENTS FOR FATIRA

Flour

Oil and Animal Fat

Salt

Eggs

Salt

Onion

Tomato

Hot Peppers

COOKING TIPS

METHOD

The dough must be stretched until paper-thin. To help with elasticity, typically a small amount of oil is added to the dough, which is also brushed with oil before it's rolled out for the same reason.

FATIRA SERVING

Fatira is served hot, cut into squares, with honey for dipping and a cup of coffee. 

Fatira

PREP

20min

COOK

25min

READY IN

45min

This is the traditional way of making a fatira pancake. The dough is divided into five pieces, and each piece is rolled into a circle and cooked. Then, the eggs are mixed with vegetables and seasonings, and a fifth of it is poured into a pan, covered with the pancake, and cooked until done. 

INGREDIENTS

5 Servings

2 1/2 cups all-purpose flour

1 tsp oil

a pinch of salt

1 cup water, more, if needed

4 eggs

a pinch of salt

1 small onion, chopped

1/2 green pepper, chopped

1/2 tomato, chopped

2 chili peppers, chopped

PREPARATION

Step 1/11

Make a dough from flour, oil, salt, and water.

Step 2/11

Divide the dough into five pieces. Shape them into balls, then roll out each ball using a rolling pin to a larger circle.

Step 3/11

Now, brush the top of each circle of dough with half a teaspoon of oil. Fold the sides of each circle of dough to make a small square.

Step 4/11

Roll each square of dough out to a large sheet of dough, roughly the size of a rectangle.

Step 5/11

Heat a small amount of oil in the pan over medium heat, then place one sheet of dough into a pan.

Step 6/11

Cook, often flipping, until done — it will be interspersed with golden and dark, small bubbles.

Step 7/11

Cook the remaining pieces of dough in the same manner, adding a small amount of oil before cooking each new one.

Step 8/11

Now, for the egg layer, whisk eggs, green peppers, tomatoes, salt, onions, and chili peppers in a bowl.

Step 9/11

Add a small amount of oil to the pan, then once heated, pour in a small amount of the egg mixture and cover it with a cooked fatira.

Step 10/11

Cook only until the eggs are done.

Step 11/11

Repeat until you've used up all of the egg mixture and all the fatira breads.

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