Feteer Meshaltet
Egypt's pillowy pastry-bread: a simple flour-and-water dough stretched paper-thin, folded with ghee into many layers, then baked. Eaten with honey.
Overview
A simple dough of flour, salt, oil, water rests for 30 minutes. Two portions; each portion rolls and stretches paper-thin on an oiled surface (similar to filo or strudel). Drizzles of melted ghee between thin layers; folded in thirds, rolled flat, folded again, baked at 220°C until deeply gold and crisp at the edges.
Ingredients
- 500 g plain flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 300 ml warm water (approximate)
- 200 g ghee (or unsalted butter, melted)
- Extra oil for stretching
To serve
- Honey, molasses (asal aswad) or thick cream for sweet
- Or eat plain alongside savoury dishes
Method
Stage 1 - Dough
- Whisk flour and salt.
- Add oil and warm water; mix to a soft, slightly sticky dough.
- Knead 10 minutes until very smooth and elastic.
- Cover; rest 30 minutes.
Stage 2 - Divide
- Cut the dough in half; cover one half.
Stage 3 - Stretch
- Oil a wide work surface generously.
- Press the first dough half into a flat round; oil the top.
- With oiled hands, gently stretch outwards from the centre, rotating, until the dough is paper-thin and large (40-50 cm round) - you should see your hand through it.
- Don't worry about small holes.
Stage 4 - Fold and layer
- Drizzle 3 tablespoons of melted ghee across the surface.
- Fold in thirds (one long edge to the centre, the other long edge over it) into a long rectangle.
- Drizzle 1 more tablespoon of ghee.
- Fold the rectangle in thirds the other way into a square.
- Press lightly to a 18 cm square.
Stage 5 - Second piece
- Repeat for the second half of dough.
Stage 6 - Bake
- Heat oven to 220°C (200°C fan).
- Place each square on a lined baking tray.
- Brush with melted ghee.
- Bake 18-22 minutes until deep gold and crisp at the edges.
Stage 7 - Serve
- Eat warm. Tear into pieces; drizzle with honey or molasses; or eat plain alongside a savoury dish.
Notes
- Stretch don't roll: Feteer is built on a strudel-style stretch. A rolling pin won't get it thin enough; oiled hands will.
- Ghee not butter alone: Ghee gives the flaky layers their proper character. Butter works but the flavour is shallower.
- Tear, don't slice: The point is the layers - pull apart to expose them.
Storage
- Best fresh, eaten warm.
- Keep wrapped 24 hours; reheat at 200°C 4 minutes.
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