Feteer Meshaltet

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.

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.

Brush the hot pastries with the remaining ghee. Rest for 5 minutes, then serve warm in wedges.