FETIRA

Fetira is one of my favorite breakfast ever. It can also be a snack or a Sunday brunch. Once again I give my thanks to my friend Maky, who showed me the recipe. I have made it as simple as possible, illustrated with a step by step photo.

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If you want a variety, beat an egg and after you cook the fetira on one side turn it over spread it with a spoon of beaten egg after two minutes flip it again to cook the egg. You have got your carbohydrate and your protein too.

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Ingredients

  • 200g(1 and 1/4 cups) white flour ( some more for dusting)
  • 150ml( 1/2 cup) salted water
  •  Butter(enough to spread over the dough)
  • Sunflower oil (just enough to cover the pan every time you cook the fetira)

Garnish

  • Maple syrup

yield – 6 to 8 servings

Procedures

  1. In a big bowl mix the flour and water till you make a dough
  2. Take it out on your working border and stretch it out thinly

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3.Picking a little butter with your fingers spread it all over the rolled out pasta

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4.Tear the pasta right at the center and fold it towards the outside and make a circle

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5.Smash it against the working border so that it gets lose and fluffy

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6.Cut the dough in 6-8 equal sizes

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7.Roll out each one to a small disk, spread some butter again fold all the edges to the center and roll it out again

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8.Heat a non stick pan with a little bit of oil and cook till golden brown about 2 minutes on each. Drizzle some maple syrup and ENJOY.

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Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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