Pareve
4 servings
Beginner
20 minutes
30–40 minutes
Mezonot
Fatoot is the Yemenite Jewish answer to the question every baker faces: what do you do with leftover bread? The answer, in this case, is tear it into rough pieces, fry them in hot oil until shatteringly crispy, and serve them drizzled with honey for sweetness or spiked with zhug for heat. It is frugal cooking elevated to an art form.
In Yemenite Jewish households, fatoot was made from leftover lahoh, malawach, or any flatbread past its prime. The frying transforms stale bread into something crackling and irresistible. Children would gather in the kitchen waiting for pieces straight from the pan, too hot to hold but too good to wait.
This recipe uses a simple quick dough, but you can also make fatoot with leftover challah, pita, or any bread you have on hand. It is breakfast, snack, and comfort food all in one — proof that the simplest dishes, born from necessity, often become the most beloved.
What Makes This Special
- Zero-waste cooking — Originally a way to use leftover bread, now beloved in its own right.
- Crispy and addictive — Fried bread pieces with crackling edges.
- Sweet or savory — Honey and date syrup, or zhug and grated tomato.
- Yemenite Jewish tradition — A staple of Yemenite Jewish breakfast tables.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: This recipe uses less than the shiur for challah separation.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade bread fried by a Jewish person fulfills Pas Yisroel.
- Brachot: Before eating: Mezonot (fried bread pieces eaten as a snack). After: Al HaMichya.
Ingredients
Quick Dough (or use leftover bread)
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 250 g | 2 cups | 100% |
| Fine sea salt | 4 g | ¾ tsp | 1.6% |
| Warm water | 150 g | ⅔ cup | 60% |
| Vegetable oil | 10 g | 2 tsp | 4% |
For Frying & Serving
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Vegetable oil for frying | as needed | — | — |
| Honey or date syrup | for drizzling | — | — |
| Zhug (optional) | for serving | — | — |
Step-by-Step Instructions
Step 1: Make the Dough
Mix flour and salt. Add water and oil. Knead 3–4 minutes until a smooth dough forms. Let rest 15 minutes covered.
Step 2: Shape and Cook
Divide dough into 4 portions. Roll each into a thin round, about 20 cm (8 in). Tear each round into rough, irregular pieces about 5 cm (2 in) across.
Step 3: Fry
Heat 1 cm of oil in a large skillet over medium-high heat. Fry bread pieces in batches, 1–2 minutes per side until golden and crispy. Drain on paper towels.
Step 4: Serve
Pile the crispy fatoot on a plate. Drizzle generously with honey or date syrup for a sweet version. For savory, serve with zhug, grated tomato, and a hard-boiled egg.
Storage & Make-Ahead
- Best served: Immediately, while hot and crispy.
- Leftover bread version: Use day-old challah, pita, or laffa torn into pieces. No dough-making needed.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Pieces too oily | Oil not hot enough | Heat oil to shimmering before adding dough pieces |
| Not crispy | Pieces too thick | Roll dough thin; tear into small irregular pieces |
| Burning | Oil too hot | Medium-high heat; adjust as needed; pieces cook quickly |
Frequently Asked Questions
Can I use leftover challah?
Yes! Tear day-old challah into pieces and fry until crispy. This is an excellent way to use Friday’s challah on Sunday morning.
What is the difference between fatoot and matbucha?
Fatoot is fried bread; matbucha is a cooked tomato-pepper salad. They are often served together — the crispy fatoot for scooping the saucy matbucha.
Is fatoot like croutons?
Similar concept but different technique. Fatoot pieces are larger, fried (not baked), and served as the main element rather than as a garnish.
Can I bake instead of fry?
You can bake pieces at 200°C / 400°F for 10–12 minutes, but the texture will be more like crackers than the puffy, golden fried original.
Yemenite Kitchen Wisdom
Complete the Yemenite bread collection on the Kosher Bread Path.