Entree: Egypt – Cairo & Delta – فتير مشلتت ➤ Feteer Meshaltet (Multi-layered Egyptian flaky flatbread made by stretching and folding dough into many buttered layers, baked until crisp and golden)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 18 min

Additional 30 min

Total 1 hr 18 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm water, plus extra as needed
- 1 tbsp (15 ml) vegetable oil for the dough
- 1 cup (225 g) ghee or unsalted butter, melted, plus extra for brushing
- 1/4 cup (40 g) fine semolina for dusting
- Optional savory filling: 1 cup (225 g) crumbled feta or salty white cheese
- Optional sweet serving: honey or date syrup for drizzling

Instructions

1. In a large bowl combine the flour and salt; add warm water and 1 tbsp (15 ml) vegetable oil, mixing until a soft, slightly tacky dough forms; knead 5–7 minutes until smooth, then cover with a damp cloth and rest 30 minutes.
2. Divide the dough into 8 equal balls; coat the work surface lightly with vegetable oil or melted ghee and, one at a time, stretch each ball into a very thin round (as thin as possible without tearing).
3. Brush the stretched round generously with melted ghee, sprinkle lightly with semolina, then fold or roll into a layered square or round packet; repeat with remaining dough, stacking the layered packets and brushing between layers.
4. Preheat the oven to 450°F (230°C) and place a heavy baking sheet or pizza stone inside to heat; gently flatten each layered packet to 1/2-inch (1–1.5 cm) thickness and, if using fillings, open a pocket in the center and add 2–3 tbsp (30–45 g) of cheese before resealing and flattening.
5. Bake the prepared feteer on the preheated sheet or stone for 12–18 minutes, until puffed and deeply golden and crispy on the edges; brush with a little extra melted ghee as soon as it comes out of the oven.
6. Serve hot as a main with savory accompaniments (cheese, olives, stews) or drizzled with honey or date syrup for a sweet finish.