Feteer Meshaltet (Egyptian Layered Pastry)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the flour, sugar, and salt.

   Ca. 2 min.

2. 2

   Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.

   Ca. 3 min.

3. 3

   Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it is smooth and elastic.

   Ca. 15 min.

   Kokkens note: The dough should be soft but not sticky.

4. 4

   Divide the dough into 4 equal pieces. Roll each piece into a smooth ball.

   Ca. 3 min.

5. 5

   Lightly brush the dough balls with oil, place them in a bowl, cover with plastic wrap, and let them rest at room temperature for at least 1 hour, or up to 2 hours.

   Ca. 1 t.

   Kokkens note: This resting period is crucial for the dough to relax, making it easier to stretch very thin.

6. 6

   In a small bowl, combine the melted butter, and if using, ghee or clarified butter.

   Ca. 1 min.

7. 7

   On a lightly oiled clean surface (a large countertop works best), take one dough ball and gently flatten it with your hands.

   Ca. 1 min.

   Kokkens note: Do not use flour for this step; use oil to prevent sticking.

8. 8

   Begin to stretch the dough outwards from the center, using your fingertips, until it is paper-thin and almost transparent. Be careful not to tear it too much.

   Ca. 5 min.

   Kokkens note: If the dough resists, let it rest for a few minutes and try again. Minor tears are okay.

9. 9

   Drizzle a generous amount of the melted butter mixture over the entire surface of the stretched dough.

   Ca. 1 min.

10. 10

    Fold one side of the dough towards the center, then fold the opposite side over it, creating a rectangular shape.

    Ca. 1 min.

11. 11

    Drizzle more butter mixture on the folded rectangle, then fold one short end to the center and the other short end over it, forming a smaller square packet.

    Ca. 1 min.

12. 12

    Place the folded square onto a lightly oiled plate, cover, and refrigerate for at least 30 minutes. Repeat with the remaining dough balls.

    Ca. 30 min.

    Kokkens note: Chilling the dough helps the butter solidify, making the layers distinct.

13. 13

    Preheat your oven to 200°C (400°F).

    Ca. 15 min.

14. 14

    Take one chilled dough packet and gently flatten it with your hands into a round shape, about 20-25 cm (8-10 inches) in diameter, on a baking sheet lined with parchment paper.

    Ca. 2 min.

    Kokkens note: Do not roll with a pin; just gently press and stretch to keep the layers intact.

15. 15

    Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up.

    Ca. 25 min.

    Kokkens note: The feteer should be flaky and crispy on the outside, and soft on the inside.

16. 16

    Serve immediately while warm.

    Kokkens note: Optionally serve with honey, molasses, or soft cheese.