Breakfast · 25 min · ethiopian

Fatira

Flour does the heavy lifting here, with water rounding it out. An Ethiopian breakfast that takes 25 minutes, start to finish. Each serving lands at 644 calories with 19g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Flour
• 3/4 cup Water
• 1 tsp Salt
• 2 Eggs
• 3 tbsp Niter kibbeh
• 1/4 cup Honey
• 1 tsp Berbere

Steps

1. Mix the flour, water, and salt into a soft dough; knead 5 minutes until smooth and elastic. Rest 15 minutes.
2. Stretch each portion paper-thin — translucent enough to read through — on an oiled surface.
3. Brush with melted niter kibbeh, fold like a letter, then fold again into a square parcel.
4. Cook in a hot dry skillet 2 to 3 minutes per side until golden and flaky-layered.
5. Serve hot drizzled with honey and a whisper of berbere. Crisp outside, chewy inside — breakfast pastry, Ethiopian style.

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