Feteer Meshaltet

Mélanger the Farine and Sel then Verser one Tasse of water and start kneading.

If you feel the dough is still not coming together or too dry, gradually Ajouter the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn.

Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer.

Warm up the Beurre/ghee or oil you are using and Verser into a deep bowl.

Immerse the dough balls into the warm Beurre

Let it rest for 15 to 20 minutes.

Preheat oven to 550F.

Stretch the first ball with your hands on a clean countertop

Stretch it as thin as you can, the goal here is to see your countertop through the dough.

Incorporer délicatement the dough over itself to form a square brushing in between folds with the Beurre mixture.

Set aside and start making the next ball.

Stretch the second one thin as we have done for the first ball.

Place the previous one on the middle seam side down

Incorporer délicatement the outer one over brushing with more Beurre mixture as you Incorporer délicatement

Keep doing this for the third and fourth balls

Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more Beurre.

Repeat for the remaining 4 balls to make a second one

With your hands lightly press the folded feteer to Étaler it on the baking dish.

Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top.

When it is done Ajouter little Beurre on top and Couvrir so it won’t get dry.