Egyptian
Feteer Meshaltet
An Egyptian layered pastry made by stretching soft dough until thin and folding it with generous samna baladi. It bakes into a golden, flaky round traditionally eaten warm with honey, molasses, mish, or white cheese.
Watch it madeMiriam's Kitchen (cooking with Miriam) · 3:22
Ingredients
- All-purpose flour2 cups
- Fine salt1/2 tsp
- Sugar1/2 tsp
- Warm water3/4 cup, plus 1-2 tbsp if needed
- Neutral oil2 tbsp
- Samna baladi or clarified butter, melted1/2 cup
- Honey, black molasses, mish, or white cheeseto serve
Method
- Mix the flour, salt, and sugar in a bowl, then add the warm water gradually until a soft, slightly tacky dough forms.
- Knead the dough firmly for 12-15 minutes, slapping it on the work surface until smooth, elastic, and no longer rough.
- Shape the dough into 2 smooth balls, rub them with the neutral oil, cover, and rest for 45-60 minutes so the gluten relaxes.
- Generously grease a wide table or counter with melted samna, then place one dough ball in the center.
- Flatten the dough with oiled hands, then gently stretch it from the center outward in all directions until it is very thin and almost translucent, patching small tears by overlapping the dough.
- Brush the stretched sheet generously with melted samna, then fold the edges inward from all sides to make a loose square parcel, brushing each fold with more samna.
- Repeat the stretching and folding with the second dough ball, placing the first folded parcel in the center before wrapping it inside the second sheet for extra layers.
- Tuck the edges underneath to form a thick round, cover it lightly, and rest for 15 minutes.
- Heat the oven to 230°C / 450°F with a heavy baking tray inside.
- Press the rested parcel gently into a round about 20 cm wide, keeping the layers sealed but not forcing out all the air.
- Transfer the feteer to the hot tray and bake for 15-20 minutes, turning once if needed, until puffed, deeply golden, and crisp at the edges.
- Brush the hot feteer with a little remaining samna, let it settle for 5 minutes, then serve warm with honey, black molasses, mish, or white cheese.
Common questions
Can I substitute samna baladi with butter, ghee, or oil for feteer meshaltet?
Yes. Clarified butter or ghee is the closest substitute. Use melted unsalted butter if needed, but it won’t taste as deep. Avoid plain oil for the layers if possible; it won’t give the same rich, flaky result.
How long does the dough need, and what should it feel like at each stage?
Knead 12–15 minutes until smooth, elastic, and no longer rough. After resting 45–60 minutes, it should relax and stretch easily without snapping back. If it resists, rest it a little longer before shaping.
What are the most common mistakes when stretching and folding the dough?
The biggest mistakes are under-resting the dough, using too little fat on the surface, and stretching too aggressively. Don’t tear it by pulling from one spot. If small holes appear, patch them by overlapping dough gently.
How should I store leftover feteer meshaltet, and can I reheat it?
Store cooled feteer in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a hot oven or skillet until crisp and warmed through. It also freezes well, wrapped tightly.
What are the best serving ideas for feteer meshaltet?
Serve it warm with honey, black molasses, mish, or white cheese. It can be eaten sweet or savory, and it’s best cut into wedges or squares so people can pull apart the flaky layers easily.