How To Make Easy Ethiopian Fatira: Crispy Flatbread

A Delightful Ethiopian Breakfast Tradition

What is Fatira Bread?

Fatira is a staple breakfast dish in Ethiopia, enjoyed for its crispy texture and versatility. This flatbread, traditionally made with just flour, water, and salt, takes on a golden hue when cooked on a griddle. Fatira is often served with scrambled eggs, either tucked inside or spooned on top, and a drizzle of honey for a delightful sweet and savory combination.

Key Features of Fatira Flatbread:

• Easy to make with pantry staples
• Customizable with various vegetables
• Perfect for breakfast, brunch, or a light lunch
• Recommended >> Another Fatira Recipe - Try it!

Ingredients for making fatira(for 5 servings):

• For the Fatira:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon vegetable oil
  • ½ teaspoon salt
  • 1 cup warm water (more if needed)
• For the Egg Filling:
  • 4 eggs
  • ¼ teaspoon salt
  • 1 small onion, chopped
  • ½ green pepper, chopped (optional)
  • ½ tomato, chopped
  • 2 chili peppers, chopped (adjust to your spice preference)
  • 1 tablespoon vegetable oil

Instructions:

1. Make the Dough: Combine flour, oil, and salt in a large bowl. Slowly add warm water, mixing until a soft dough forms. Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Shape the Fatira: Divide the dough into 5 equal portions. Roll each portion into a thin circle on a lightly floured surface. Aim for a paper-thin consistency for maximum crispiness. Brush each circle with a thin layer of oil.

3. Fold the Dough: Fold the oiled circles into squares by bringing opposite sides together. Now, unfold the squares and roll them out again into thin rectangles.

4. Cook the Fatira: Heat a cast-iron griddle or large skillet over medium heat. Add a little oil if needed. Carefully transfer one rolled-out dough rectangle to the hot griddle. Cook for 1-2 minutes per side, or until golden brown with small bubbles appearing on the surface. Repeat with the remaining dough, adding more oil as needed.

5. Prepare the Egg Filling: While the fatira cooks, whisk together eggs, salt, chopped vegetables, and chili peppers in a bowl.

6. Assemble the Dish: Heat another tablespoon of oil in the same skillet used for the fatira. Pour in a portion of the egg mixture and scramble it slightly. Place a cooked fatira on top of the scrambled eggs. Cook for about a minute, or until the eggs are set to your liking.

7. Serve: Repeat step 6 with the remaining egg mixture and fatira. Cut each filled fatira into triangles or squares and serve hot with honey for dipping, alongside a cup of Ethiopian coffee for a complete breakfast experience.

Tips:

• For a richer flavor, substitute 1 tablespoon of vegetable oil with melted butter in the dough recipe.
• Feel free to experiment with different vegetables in the egg filling, such as chopped spinach, mushrooms, or bell peppers.
• Leftover fatira can be stored in an airtight container at room temperature for up to 2 days. Reheat in a pan or toaster oven until crispy.

Enjoy this taste of Ethiopia!