Feteer meshaltet — Egypt's flaky, buttery layered pastry, stretched paper-thin, folded with ghee and baked until golden and shatteringly crisp. Heavenly sweet or savoury.
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Preparation
- Mix the flour and salt, then pour in one cup of water and start kneading. If the dough is too dry, gradually add the remaining water until very elastic — when pulled, it shouldn't tear.
- Let the dough rest for just 10 minutes, then divide into 6–8 balls depending on the size you want.
- Warm the butter, ghee or oil and pour into a deep bowl. Immerse the dough balls in it and leave to rest for 15 to 20 minutes.
- Preheat the oven to 550°F.
- Stretch the first ball with your hands on a clean countertop, as thin as you can — the goal is to see the surface through the dough. Fold it over itself into a square, brushing between folds with the butter mixture, then set aside.
- Stretch the second ball thin, place the first folded one in the middle seam-side down, and fold the outer one over it, brushing with more butter. Set aside, and repeat for the third and fourth balls.
- Place one stacked pastry on a 10-inch baking dish seam-side down and brush the top with butter. Repeat with the remaining 4 balls to make a second pastry, then lightly press each folded feteer to spread it across the dish.
- Bake for 10 minutes; once it starts puffing, turn on the broiler to brown the top. When done, brush with a little butter and cover so it doesn't dry out.
