Fetir Meshalteet

An Egyptian layered flatbread with a crispy crust and tender, buttery dough. Served hot with a crackling exterior and a soft, tender center — a true celebration of flavor.

Ingredients

• 500 g Wheat flour
• 360 ml Water
• 1.3 tsp Salt
• 230 g Butter
• 60 ml Olive oil

Instructions

1. Mix the flour and salt, add 240 ml of water and begin kneading the dough. If it is too dense or dry, gradually add the remaining water until the dough becomes very elastic — it should stretch without tearing.
2. Let the dough rest for 10 minutes, then divide it into 6–8 balls depending on the desired size of the flatbread.
3. Gently warm a mixture of melted butter and olive oil, pour it into a deep bowl. Dip the dough balls into the warm oil and let them rest for 15–20 minutes.
4. Preheat the oven to 288 °C.
5. On a clean work surface, stretch the first ball with your hands as thin as possible — thin enough that you can see the work surface through the dough.
6. Fold the stretched dough onto itself into a square, brushing with the oil mixture between each fold. Set aside and move on to the next ball.
7. Stretch the second ball to the same thinness as the first. Place the folded first layer seam-side down in the center, then fold the second layer on top, brushing with oil. Repeat this process with the third and fourth balls until you have one completed flatbread.
8. Place the finished flatbread seam-side down on an oiled 25 cm baking sheet, brush the top generously with oil. Press lightly with your hands so the flatbread covers the entire surface. Repeat the entire process with the remaining 4 balls to make the second flatbread.
9. Place in the preheated oven for 10 minutes. When the flatbread begins to puff up, switch to the upper heat setting (broil) to brown the top.
10. When the flatbread is done, brush the top with a small amount of butter and cover to prevent it from drying out.