Description
The Egyptian Feteer Meshaltet is a classic unleavened pastry made from a minimalist dough of flour, water, salt, and a touch of sugar. What turns these simple ingredients into an extraordinary creation is the centuries-old method of stretching, oiling, folding, and layering. The dough is pulled until it becomes so thin that you can practically see through it, then generously coated with melted butter and ghee before being folded over itself multiple times.
Ingredients
For the dough
- 4 cups (500 g) all-purpose flour
- 1½ cups (360 ml) warm water, approximately
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp vegetable oil
For layering
- ½ cup (115 g) unsalted butter, melted
- ½ cup (100 g) ghee, melted
- 2–3 tbsp vegetable oil
For serving
- Honey or molasses
- Powdered sugar
- Egyptian-style white cheese or feta
- Cream or clotted cream
Instructions
- Make the dough: Combine the flour, salt, and sugar in a large bowl. Gradually add the warm water and mix until a soft dough forms.
- Knead for 8–10 minutes, until the dough becomes smooth and elastic. Add the vegetable oil and knead for another minute.
- Divide the dough into 6–8 equal balls. Coat each ball generously with oil. Cover and let them rest for 30–45 minutes.
- Stretch the dough: Grease your work surface with oil. Take one dough ball and gently stretch it with your hands until it becomes extremely thin and almost transparent. Be careful not to tear it.
- Brush the stretched dough generously with the melted butter and ghee mixture.
- Fold the dough inward from the sides to create a square or rectangle. Brush each folded layer with more butter/ghee.
- Take another dough ball, stretch it very thin, butter it, and place the first folded piece in the center. Fold the second sheet around it. Continue with the remaining dough, building up several buttery layers.
- Place the finished layered dough in a greased 9-inch (23 cm) round baking pan. Gently flatten and stretch it toward the edges.
- Brush the top generously with the remaining butter/ghee mixture.
- Bake: Preheat the oven to 220°C (425°F). Bake for approximately 25–35 minutes, until the feteer is puffed and deeply golden.
- For extra crispiness, increase the oven temperature to 230°C (450°F) for the final 3–5 minutes, watching carefully.
- Remove from the oven and brush lightly with butter or ghee. Let it rest for 10 minutes before cutting.
Notes
For the flakiest and most authentic Feteer Meshaltet, stretch the dough as thin as possible and generously brush each layer with butter and ghee. Allow the dough to rest well before stretching, and serve the feteer warm for the best crispy, buttery texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: ~430 kcal
Keywords: Feteer Meshaltet Recipe, Egyptian Layered Pastry, Homemade Feteer Meshaltet, Authentic Egyptian Feteer