Feteer Meshaltet
Ingredients
- Flour: 4 cups
- Water: a cup and a half
- Salt: a quarter of a teaspoon
- Butter: a cup (melted)
- Vegetable oil: a quarter cup
How to prepare
- The flour and salt are mixed, then a cup of water is poured over them and the kneading begins. With a dough that is not cohesive or very dry, water is added gradually to obtain a very elastic dough that does not tear when pulled.
- Leave the dough to rest for 10 minutes only, then divide the dough into 6-8 balls according to the preferred size of the pie. The butter and oil mixture is heated, and the dough balls are dipped in warm butter and left for 15 to 20 minutes.
- The first ball is flattened by your hands so thin that you can see the table surface through, and folds into a square.
- Roll out the rest of the dough balls and fold them with a layer of warm butter between them.
- Bake in a preheated oven at 550 degrees Fahrenheit for 10 minutes when the pastry begins to puff up.
- Turn on the grill to brown the surface when done, then add a little butter on top and cover the pie so that it does not dry out.
- Served with pie with chocolate sauce.
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