Feteer Meshaltet 🫓

Método

1. 1

   Mix flour and salt, pour in about 1 cup of water and knead; add remaining water gradually until the dough is soft and elastic.

2. 2

   Rest the dough 10 minutes, then divide into 6-8 balls.

3. 3

   Warm the butter and oil together in a deep bowl; immerse the dough balls and let them rest in the fat 15-20 minutes.

4. 4

   Heat the oven very hot (around 290°C/550°F if your oven goes there).

5. 5

   Stretch the first ball by hand on a clean counter until nearly translucent — the thinner, the better.

6. 6

   Brush with butter and fold the dough over itself into a square; set aside and repeat with the next ball, stacking the squares.

7. 7

   Bake each layered square 10-15 minutes until deep gold and blistered; stack baked pieces and brush each layer with more butter.

8. 8

   Tear with hands and serve hot with honey, molasses (dibsh), cheese or just extra butter.