Griddled Egg Flatbread · Harari Breakfast
Fatira
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The egg mixture is cracked and cooked directly inside the folded dough on the griddle, so the bread itself becomes the cooking vessel.
Fatira is a thin, oiled flatbread cooked on a hot griddle, then folded around a quick scramble of egg, tomato, onion, garlic and green chili before being chopped into bite-sized pieces. Street stalls and breakfast houses in Harar's Jugol old town serve it straight off the pan.
Why it's made this way: The dish reflects Harar's layered Arab-Ethiopian trade history — a walled city that for centuries was a caravan crossroads linking the Red Sea coast to the Ethiopian highlands, absorbing griddle-bread techniques from Yemeni and Arab traders.
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Part of World of Street Food — 3248 dishes from 118 countries.
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