Feteer Meshaltet (Egyptian Layered Pastry)

Ingredients

• 4 cups All-Purpose Flour
• 1 teaspoon Salt
• 1.5 cups Water
• 1 cup Ghee
• 1/2 cup Sunflower Oil

Instructions

1. 1In a large bowl, combine the 4 cups of All-Purpose Flour and the 1 teaspoon of Salt. Gradually add the 1.5 cups of Water while mixing until a smooth dough forms. Knead the dough for 5-7 minutes until it is pliable and no longer sticky.
2. 2Divide the dough into 6 equal portions. Shape each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for 15-20 minutes; this resting period makes the dough easier to work with.
3. 3Lightly grease a clean work surface with a small amount of the 1/2 cup of Sunflower Oil. Take one dough ball and roll it out into a very thin, large circle, about 10-12 inches (25-30 cm) in diameter.
4. 4Generously brush the entire surface of the rolled-out dough circle with a portion of the 1 cup of Ghee. Fold the circle in half to form a semi-circle, then brush the top surface of the semi-circle with more ghee. Fold it in half again to form a quarter-circle, and brush its top surface with ghee. Repeat this rolling, brushing, and folding process for the remaining 5 dough balls, ensuring the 1 cup of Ghee is used evenly across all 6 pieces.
5. 5Preheat your oven to 400°F (200°C). Lightly brush a large baking sheet with the remaining 1/2 cup of Sunflower Oil. Arrange the 6 folded dough pieces on the prepared baking sheet, leaving some space between them.
6. 6Gently flatten each folded dough piece with your hands until it is about 5-6 inches (12-15 cm) in diameter, being careful not to tear the layers. Bake for 30-40 minutes in the preheated oven. The Feteer Meshaltet is done when it is puffed up, golden brown, and the layers appear visibly flaky and crisp.

Substitutions

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