Feteer Meshaltet

Ingredients

• 4 cupall-purpose flour
• 1 1/2 cupwater, warm
• 1/4 tspsalt
• 1 cupunsalted butter, melted, or ghee
• 1/4 cupolive oil

Method

1. 1

   Mix the flour and salt together, then pour in 1 cup of water and knead. If the dough is too dry, gradually add more water until you have a very elastic dough that stretches without tearing. Rest for 10 minutes, then divide into 6–8 balls.

2. 2

   Combine the melted butter and olive oil in a deep bowl. Immerse the dough balls in the warm butter mixture and leave to soak for 15–20 minutes.

3. 3

   Preheat the oven to 290°C/550°F.

4. 4

   Stretch the first dough ball by hand on a clean countertop until paper-thin (you should be able to see the countertop through it). Fold the dough over itself to form a square, brushing butter mixture between each fold. Set aside. Repeat with the second ball, then stack it on the first, folding the outer layer over and brushing with butter.

5. 5

   Continue with the third and fourth balls to form one feteer. Place in a 25cm (10-inch) baking dish seam-side down and brush the top with butter. Lightly press to spread. Repeat with the remaining 4 balls for a second feteer.

6. 6

   Bake for 10 minutes until puffed, then turn on the broiler/grill to brown the top. Remove from the oven, add a little more butter on top, and cover to prevent drying out.