Feteer Meshaltet

Method

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1. Mix the flour, salt and sugar, add the water and knead 10 minutes to a very soft, smooth dough. Divide into 6 balls.

   Mark done

2. Coat each ball generously in melted ghee, cover, and leave to relax 30 minutes. Do not skip this — the gluten must slacken before it will stretch.

   Mark done

3. Grease a large work surface heavily with ghee. Never use flour at any stage.

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4. Take one ball and press it out, then stretch it with the backs of your hands until it is a huge translucent sheet you can read through.

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5. Brush with more ghee, then fold it in from all four sides into a small square parcel.

   Mark done

6. Repeat with the remaining balls, stacking the parcels. Heat the oven to 220°C / 425°F.

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7. Press each parcel gently into a 20 cm round, brush with ghee, and bake on a heavy tray 25 minutes until deep gold and visibly layered. Serve hot.

   Mark done

Chef’s Tips

• Ghee on the surface, never flour.
• Stretch until it is translucent. Thick means no layers.
• Rest the ghee-coated balls before stretching or the dough tears.

Pairing Suggestions

• Honey and cream
• Gebna domiati salad
• Sweet tea

Storage & Reheating

Best the day it is made. Two days wrapped; refresh at 200°C for 6 minutes. It freezes baked for a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.