Feteer Meshaltet

Instructions

1. 1

   Mix Dough Ingredients

   4 min

   In a large mixing bowl, combine 4 cups of flour with 0.25 tsp of salt. Gradually pour in 1.5 cups of water, kneading the mixture until it transforms into a very elastic dough. If the dough appears too dry or crumbly, add water slowly until it reaches a smooth, cohesive texture.

2. 2

   Rest and Divide Dough

   3 min

   Allow the kneaded dough to rest for approximately 10 minutes; this helps to relax the gluten. After resting, divide the dough into 6 to 8 equal balls, adjusting the size according to your preference for the feteer layers.

3. 3

   Melt Butter or Oil

   3 min

   In a deep bowl, melt 1 cup of unsalted butter or 0.25 cup of olive oil until fully liquid. Ensure it’s warm, as this will help in coating the dough balls effectively.

4. 4

   Coat Dough Balls

   5 min

   Take each dough ball and dip it into the warm butter or oil mixture, ensuring it's well coated. Allow the coated dough balls to rest for 15 to 20 minutes, which will help in creating layers later on.

5. 5

   Preheat Oven

   1 min

   Preheat your oven to a high temperature of 550°F (290°C). A hot oven is crucial for achieving the desired flakiness and puffiness in the feteer.

6. 6

   Stretch Dough Thinly

   4 min

   On a clean countertop, take the first dough ball and stretch it as thin as possible, aiming for transparency where you can see the countertop beneath. This technique is key to creating flaky layers in the final pastry.

7. 7

   Fold and Layer Dough

   2 min

   Once stretched, fold the dough over itself to form a square. As you fold, brush each layer lightly with the melted butter or oil mixture to enhance flavor and flakiness.

8. 8

   Repeat Dough Process

   4 min

   Set the folded dough aside and continue the same stretching and folding process with the remaining dough balls. Place each folded piece seam side down to maintain their shape.

9. 9

   Transfer to Baking Dish

   3 min

   Take the first folded feteer and carefully transfer it to a 10-inch baking dish, ensuring the seam side is facing down. Brush the top generously with more melted butter to promote browning and moisture during baking.

10. 10

    Prepare Second Feteer

    3 min

    Repeat the transfer and layering process with the remaining dough balls to create a second feteer. Lightly press down on the folded layers to fit them snugly in the baking dish.

11. 11

    Bake Feteer

    39 min

    Place the baking dish in the preheated oven and bake for about 10 minutes. Watch closely; when the feteer starts to puff up significantly, it’s time to turn on the broiler to achieve a beautifully browned top.

12. 12

    Finish and Serve

    1 min

    Once baked, remove the feteer from the oven and add a little extra butter on top to keep it moist. Cover it briefly to retain warmth and serve it fresh for the best experience.

FAQ