Feteer Meshaltet (Egyptian Flaky Layered Bread)

Feteer Meshaltet is Egypt’s answer to flaky, buttery layered bread, torn apart in warm sheets that pull away like phyllo. Street vendors sell it plain for breakfast or stuffed with sweet or savory fillings. It takes patience to stretch the dough, but the shatteringly flaky result is worth it.

Ingredients

For the dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1 cup warm water, plus more as needed

For layering

• 1 cup ghee or melted butter, softened
• 2 tablespoons vegetable oil

Instructions

1. Make the dough
   In a large bowl, combine flour, salt, and sugar. Add oil and warm water, and knead for about 10 minutes until smooth and elastic. Divide into 6 balls, coat with oil, and rest covered for 30 minutes.
2. Stretch each ball
   On an oiled surface, stretch each ball of dough by hand until paper-thin, almost see-through, taking care not to tear it.
3. Layer with ghee
   Brush the stretched dough generously with softened ghee, then fold it accordion-style into a long strip, and coil into a spiral. Repeat with all balls and rest 30 minutes.
4. Re-stretch and fold
   Gently flatten each coil into a round disc about 8 inches wide, keeping the layers intact.
5. Cook until golden
   Cook each disc in a hot, lightly oiled skillet over medium heat for 4-5 minutes per side, until deep golden and flaky. Serve warm, torn into pieces.

Serve warm with honey, cheese, or alongside a bowl of ful medames.