Egyptian Feteer Meshaltet (Flaky Pastry) with Ghee

Instructions

1. 1Combine the 4 cups of All-Purpose Flour and 1 teaspoon of Salt in a large bowl. Gradually add the 1 1/2 cups of Water, mixing continuously until a smooth dough forms. Transfer the dough to a clean work surface and knead it for 5 to 7 minutes until it feels elastic and smooth.
2. 2Divide the dough into 8 equal-sized balls.
3. 3Gently melt the 1 cup of Ghee. On a clean work surface, roll out one of the 8 dough balls into a very thin circle, about 20.32-25.4 cm (20-25 cm) in diameter. Brush its surface generously with some of the melted ghee.
4. 4Place a second dough circle directly on top of the first, then brush its surface generously with more melted ghee. Repeat this process, stacking all 8 dough circles and brushing each layer with melted ghee, reserving a small amount of ghee for later.
5. 5Gently stretch the entire stack of dough into a large, thin square or circle, approximately 30.48-35.56 cm (30-35 cm) across. Fold the edges of the stretched dough towards the center to form a smaller, thicker square or round packet, brushing a little more of the reserved melted ghee between each fold.
6. 6Lightly grease a baking sheet with some of the remaining melted ghee. Carefully transfer the folded dough packet to the prepared baking sheet.
7. 7Preheat your oven to about 205°C (200°C). Bake the feteer for 25 to 30 minutes, or until its surface is golden brown and the layers appear flaky.
8. 8Let the feteer cool on the baking sheet for 5 to 10 minutes before cutting it into wedges and serving. Cooling slightly helps the layers set and makes the feteer easier to handle.

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