EgyptianEgyptian Feteer Meshaltet
A soft dough stretched paper-thin, brushed with ghee and folded in many layers, then baked into a flaky, golden feteer. Eaten with honey, molasses or cheese.
- Prep:
- 35 minutes
- Cook:
- 25 minutes
- Waiting:
- 30 minutes (Rest the dough balls for 30 minutes before stretching.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Kneading
10 minutesMix the flour, salt and sugar, then add the warm water little by little and knead for 10 minutes into a very soft, smooth dough.
Success cueThe dough is soft, smooth and slightly sticky.
- 02
Resting
30 minutesDivide the dough into 4 balls, coat them with the oil and leave them covered for 30 minutes.
Success cueThe balls are relaxed and stretch easily.
- 03
First layer
8 minutesHeat the oven to 220°C and melt the ghee. Oil the work surface, flatten one ball and stretch it gently with oiled hands until it is very thin, then brush it with ghee and fold it into a square.
Success cueA thin, almost see-through sheet folded into a square.
- 04
Layering
12 minutesStretch a second ball the same way and brush it with ghee. Put the folded square in its center and fold the sheet around it. Repeat with the last two balls to build up the layers.
Success cueOne thick square packet with many layers.
- 05
Shaping
3 minutesPlace the feteer on a baking tray, press it gently into a 25 cm square and brush the top with ghee.
Success cueAn even square with a ghee-brushed top.
- 06
Baking
25 minutesOven heatBake for 20 to 25 minutes until puffed and golden brown. Brush it with the rest of the ghee as soon as it comes out of the oven.
Success cuePuffed, golden brown and flaky at the edges.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Be generous with the ghee between the layers; it is what separates them into flakes in the oven.
- • Keep the dough very soft; a firm dough tears when you stretch it.
- • Small tears while stretching do not matter; the folds hide them.
Common mistakes
- • Skipping the rest, so the dough fights back and tears.
- • Using too little ghee, so the feteer bakes dense instead of flaky.
Serving ideasServe warm with honey, molasses and tahini, or with white cheese and old cheese.
Potential allergens
Wheat / gluten, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I fill the feteer?
Yes. Scatter white cheese or a sweet filling of sugar and nuts between the layers as you fold.
How do I keep leftover feteer?
Wrap it well and keep it for 2 days at room temperature or 1 month in the freezer; warm it in the oven.
