Feteer Meshaltet (Flaky Egyptian Pie)

1Preparation

1. Mix the flour, salt and sugar in a large bowl.
2. Add the lukewarm water gradually and knead for 10 minutes until the dough is very soft, smooth and stretchy, and no longer sticks to your hands.
3. Cover the dough and let it rest for 30 minutes.
4. Stir the melted ghee and softened butter together until creamy.
5. Divide the dough into 4 equal balls, coat them in oil and cover for 15 minutes.
6. Oil a large work surface and stretch the first ball with oiled hands from the centre outwards until it is so thin you can almost see the counter through it.
7. Brush the whole sheet with a layer of the ghee and butter mixture.
8. Fold the two sides into the middle, then the other two ends, to make a square about 15 cm wide.
9. Stretch the second ball just as thin and brush it, set the first square in the centre, then fold its edges over it.
10. Place the pie seam side down on a tray lined with baking paper and press it gently with your palm into a 20 cm square.
11. Repeat with the remaining two balls to make a second pie.
12. Rest both pies for 10 minutes while the oven heats to 220 °C.
13. Brush the tops with a spoonful of the ghee mixture, keeping 2 tbsp for the end.

2Cooking

1. Bake on the middle rack until puffed and deep golden, and the layers crackle when pressed.

   ♨️ oven 220°C⏱ 25 min timer

3Serving

1. Brush the feteer with the remaining 2 tbsp of the ghee mixture as soon as it comes out of the oven.
2. Press the pie in from the sides between your palms to loosen the layers, then cut it into squares.
3. Serve warm with the honey and white cheese.

💡 Tips & common mistakes

• Common mistake: a stiff dough, which tears when stretched and never gets thin. The dough must be very soft and well rested.
• Small holes while stretching don't matter; the layers on top will cover them.
• Don't skimp on the fat between the layers; it is what separates them and makes the pie flaky.

🔁 Substitutions

• Feteer is also eaten with sugar-cane molasses and tahini, or with clotted cream and sugar.
• Ghee alone can replace the ghee and butter mixture.