Feteer Meshaltet
A plain layered ghee pastry served in four portions.
Preparation: 20 min · Cooking: 12 min · Total: 2 hr 55 min · 4 servings
Ingredients
- 500 g wheat flour
- 0.5 tsp salt
- 275 ml water
- 1 tsp sugar
- 225 g ghee
Instructions
Measure the whole fat allowance
Measure 500 g flour, 275 ml water, 0.5 tsp salt, 1 tsp sugar and 225 g total ghee for 1 large pie / 4 portions. Ghee split is 25 + 10 + 190 g; fourfold 100 + 40 + 760 = 900 g for 4 equivalent pies / 16 portions. Honey and cream are not required ingredients.
Knead until elastic
Mix the measured flour, water and salt with sugar. Knead for about 15 minutes until smooth and elastic; do not taste raw dough.
Knead until elastic: 900 seconds
Rest the covered balls
Divide into 3 equal balls per pie or batch. Use 25 g of the total ghee for coating balls, hands and the work surface. Cover and rest about 90 minutes. Reserve 10 g for the tray and 190 g for stretching and folding; add no oil.
Rest the covered balls: 5400 seconds
Stretch translucent sheets
Share the 190 g lamination ghee across the 3 sheets. Stretch the first ball paper-thin on the greased surface and fold inward into a square. Stretch the second ball into another translucent sheet.
Nest and rest the layers
Place the first square inside the second sheet and fold around it. Stretch the third sheet and enclose the combined core. Rest the layered dough in the tray for about 15 minutes before flattening.
Nest and rest the layers: 900 seconds
Preheat and bake through
Preheat the oven to 250°C. Use the reserved 10 g ghee on a suitable metal tray. Flatten the rested layered dough gently into one large round. Bake from about 10–12 minutes, continuing until the inner dough layers are fully baked and no raw gummy seams remain. Use equivalent-size trays and pies in batches at fourfold scale, not thicker pies.
Inner dough layers are fully baked with no raw or gummy seams; outer colour alone is insufficient.
Preheat and bake through: 720 seconds
Finish and portion
Serve the fully baked pie in 4 portions. A brief clean-towel cover may soften the crust for serving; uncover and cool completely before airtight storage. Any separate perishable accompaniment needs its own cold-storage rules.
Serve the fully baked pie in 4 portions. A brief clean-towel cover may soften the crust for serving; uncover and cool completely before airtight storage. Any separate perishable accompaniment needs its own cold-storage rules.
Cool and store correctly
Cool completely before airtight storage in a cool, dry place. Use within 2 days or freeze after cooling.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- A plain layered ghee pastry served in four portions.
Common mistakes
- Do not taste raw flour or dough. Bake until the inner layers are fully cooked; outer colour alone is insufficient.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Cool completely before airtight storage in a cool, dry place. Use within 2 days or freeze after cooling.
Reheating
Serve after cooling or warm gently without adding perishable toppings under the plain storage rule.
About this recipe
A plain layered ghee pastry served in four portions.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.