Feteer Meshaltet

The Method for Feteer Meshaltet

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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.

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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.

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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.

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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.

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Related guide: Prep, cook and total time.

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What Can Go Wrong

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

On the Table Alongside

Honey and cream · Gebna domiati salad · Sweet tea

Storing Leftovers

Best the day it is made. Two days wrapped; refresh at 200°C / 390°F for 6 minutes. It freezes baked for a month.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.