Feteer Meshaltet (Egyptian Layered Breakfast Pastry)

Ingredients

• •4 cups all-purpose flour
• •1 1/2 cups warm water
• •1 tsp salt
• •1 tsp granulated sugar
• •3/4 cup ghee, melted

Directions

1. 1Mix flour, salt, sugar, and warm water into a soft dough and knead for 8 minutes.
2. 2Divide the dough into four balls, coat lightly with ghee, cover, and rest for 60 minutes.
3. 3Stretch one dough ball paper-thin on a greased surface and brush generously with melted ghee.
4. 4Fold the sheet into a compact square, then repeat the stretching and folding with each ball.
5. 5Rest the folded squares for 20 minutes, then flatten gently into thick rounds.
6. 6Bake at 450°F (230°C) for 20–25 minutes until puffed, flaky, and deeply golden.

💡 Resting the dough is essential; well-relaxed gluten lets each sheet stretch thin enough to create the pastry's many flaky layers.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.