Egyptian Feteer Meshaltet (Flaky Pastry)
A traditional Egyptian flaky pastry, often enjoyed for breakfast with honey, cheese, or jam. This recipe uses simple substitutions to maintain the delicious texture and flavor while ensuring it's safe for those with shellfish allergies.
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Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1.5 cups Warm water
- 1 cup Vegan butter, melted
- 0.5 cup Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the flour and salt.
- 2Gradually add the warm water, mixing until a dough forms.
- 3Knead the dough on a lightly floured surface for 10-15 minutes, or until smooth and elastic.
- 4Divide the dough into 8 equal balls.
- 5Brush a large surface with melted vegan butter and vegetable oil.
- 6Take one ball of dough and stretch it out thinly on the buttered surface. It should be almost transparent.
- 7Brush the stretched dough with more vegan butter and oil.
- 8Fold the dough into a square or rectangle.
- 9Repeat with the remaining dough balls, layering them on top of each other and brushing with vegan butter and oil between each layer.
- 10Once all the dough is layered, gently stretch out the stack into a large square or rectangle.
- 11Fold the dough into a square or rectangle again.
- 12Preheat oven to 200°C.
- 13Place the folded dough on a baking sheet lined with parchment paper.
- 14Bake for 30-40 minutes, or until golden brown and flaky.
- 15Serve warm with honey or jam.
Substitutions
Butter → Vegan butter
Provides fat richness and flakiness without dairy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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