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.

✓ 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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