Feteer Meshaltet
A traditional Egyptian layered pastry made by stretching and folding a dough brushed with butter, then baked until puffed and golden.
Pasos
- 1
Mix the flour and salt, then pour one cup of water and start kneading.
- 2
If the dough is not coming together or is too dry, gradually add the remaining water until you obtain a very elastic dough that won’t tear when pulled.
- 3
Let the dough rest for 10 minutes, then divide it into 6–8 balls depending on the size you want for your feteer.
- 4
Warm the butter, ghee, or oil you are using and pour it into a deep bowl.
- 5
Immerse the dough balls into the warm butter. Let them rest for 15–20 minutes.
- 6
Preheat the oven to 550°F 288 °C · 550 °F · Fuego alto (about 290°C 290 °C · 554 °F · Fuego alto).
- 7
Stretch the first ball with your hands on a clean counter. Stretch it as thin as possible so you can see the counter through the dough.
- 8
Fold the dough over itself to form a square, brushing between folds with the butter mixture.
- 9
Set aside and begin shaping the next ball.
- 10
Stretch the second ball as before, keeping the dough thin.
- 11
Place the previous piece seam side down in the middle; fold the outer piece over and brush with more butter as you fold. Set aside.
- 12
Repeat for the third and fourth balls. When one is ready, place it on a 10-inch baking dish seam side down and brush the top with more butter.
- 13
Repeat for the remaining four balls to make a second feteer. Use your hands to lightly press the folded feteer to spread it in the dish.
- 14
Bake in the preheated oven for 10 minutes; when the feteer starts puffing, turn on the broiler to brown the top.
- 15
When done, add a little butter on top and cover to prevent drying.
