Fatira is a large, flaky Ethiopian flatbread — layered dough cooked on a griddle, often filled with egg and onion. A street food breakfast staple.
Fatira is a street food common in Addis Ababa and across Ethiopia. The layered dough (similar to Moroccan msemen or Indian paratha) reflects trade-route influences. The egg-and-onion filling is the most common; the bread can also be eaten plain with honey.
A large, golden, flaky rectangle of bread, slightly charred at the edges. Tear it open — inside is a thin layer of cooked egg and sautéed onion. The layers are crisp and buttery; the filling is savory and warm.
The layered dough is created by folding and rolling repeatedly (like puff pastry). The fat between layers (oil or butter) creates separation during cooking. The griddle temperature must be moderate — too hot burns the outside before the inside cooks.
Variations
Plain with honey; filled with egg; filled with meat; sprinkled with berbere.
On the Palate
Where Fatira sits in the Ethiopian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 1 hour active + 30 min waiting
- 130 min
Make dough: flour + water + salt; knead; rest 30 min.
- 210 min
Divide; roll thin; brush with oil; fold into layers; roll again.
- 310 min
Cook on a hot griddle until golden and flaky.
Watch outKeep the griddle at a steady medium — you want the layers to puff and turn golden and flaky; too hot burns the outside before the buttery layers set.
- 45 min
Sauté chopped onion; scramble eggs with it.
- 55 min
Cut the fatira open; fill with egg mixture.
- 61 min
Serve hot, torn by hand.
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