Feteer Meshaltet

Instructions

1- Mix the flour and salt then pour one cup of water and start kneading.

2- If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn.

3- Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer.

4- Warm up the butter/ghee or oil you are using and pour into a deep bowl.

5- Immerse the dough balls into the warm butter.

6- Let it rest for 15 to 20 minutes.

7- Preheat oven to 550F.

8- Stretch the first ball with your hands on a clean countertop.

9- Stretch it as thin as you can, the goal here is to see your countertop through the dough.

10- Fold the dough over itself to form a square brushing in between folds with the butter mixture.

11- Set aside and start making the next ball.

12- Stretch the second one thin as we have done for the first ball.

13- Place the previous one on the middle seam side down.

14- Fold the outer one over brushing with more butter mixture as you fold.

15- Set aside.

16- Keep doing this for the third and fourth balls.

17- Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter.

18- Repeat for the remaining 4 balls to make a second one.

19- With your hands lightly press the folded feteer to spread it on the baking dish.

20- Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top.

21- When it is done add little butter on top and cover so it won’t get dry.