Feteer Meshaltet
Egyptian unleavened layered pastry made from all-purpose flour dough stretched very thin and laminated with ghee. This recipe makes two rich, flaky pastries.
- all-purpose flour
- baking
- bread course
- breakfast
- brunch
- egg-free
- egyptian
- entertaining
- feteer
- feteer meshaltet
- flatbread
- ghee
- laminated dough
- layered pastry
- make-ahead dough
- north african
- nut-free
- oven-baked
- savory pastry
- snack
- special occasion
- traditional
- unleavened
- unleavened bread
- vegetarian
- Cuisine
- Egyptian
Shopping options
Check ingredients to include themPackage used · most used first
Ghee · 225 Gram
Simple Truth Organic® Grass Fed Ghee Clarified Butter Spread
57%
Details
All-purpose flour · 600 Gram
Kroger® Bleached All Purpose Flour
26%
Details
Table salt · 10 Gram
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Ordinary tap water · 360 Milliliter
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 8 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-600 g
- ghee-225 g
- ordinary tap water-360 ml
- table salt-10 g
In a large bowl, whisk all-purpose flour and table salt until evenly combined. Add ordinary tap water and mix until shaggy, then knead for 8-10 minutes until the dough is smooth and elastic.
Divide the dough into 6 equal balls. Coat the balls and bowl with about 25 g melted ghee, cover with a clean kitchen towel, and rest for 90 minutes until the dough is very relaxed and stretchy.
Preheat the oven to 475°F. Brush the 2 baking sheets with about 20 g melted ghee total and keep the remaining ghee warm and fluid for laminating.
Keep melted ghee warm and fluid, not smoking, to reduce burn risk and avoid off flavors.
Grease a clean counter lightly with ghee. For the first pastry, stretch 1 dough ball with your hands into a thin, nearly translucent sheet about 18 inches wide, brushing with about 25 g ghee as you stretch.
Fold the stretched sheet into thirds, brush with a little more ghee, then fold again into a small square packet. This forms the center layer.
Stretch a second dough ball into a thin sheet, brush with about 25 g ghee, place the packet in the center, and fold the sheet around it. Repeat with a third dough ball to create one layered pastry.
Repeat the same stretching, brushing, and folding process with the remaining 3 dough balls to make the second layered pastry. Let both pastries rest for 10 minutes.
Gently flatten each pastry with your hands and a rolling pin into a 9-10 inch round. Transfer to the greased baking sheets and bake for 16-20 minutes until puffed, deeply golden, and crisp at the edges.
Use oven mitts when handling 475°F baking sheets.
Brush the hot pastries with the remaining ghee. Rest for 5 minutes, then serve warm in wedges.
Let the pastries rest briefly before cutting so steam can escape safely.
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