Ingredients
- Flour (4 cups)
- Water (1.5 cups)
- Salt (0.25 tsp)
- Unsalted Butter (1 cup)
- Olive Oil (0.25 cup)
Instructions
Steps
- In a large bowl, combine flour and salt. Gradually add 1 1/2 cups of water, kneading until the dough is very elastic. If the dough feels dry, add more water gradually until it holds together well.
- Allow the dough to rest for about 10 minutes, then divide it into 6 to 8 equal balls based on your preferred size for the feteer.
- Melt the unsalted butter or olive oil in a deep bowl.
- Dip each dough ball into the warm butter/oil mixture and let them rest for 15 to 20 minutes.
- Preheat your oven to 550°F (290°C).
- On a clean countertop, stretch the first dough ball as thin as possible until you can see the countertop through it.
- Fold the stretched dough over itself to create a square, brushing each layer with the butter mixture as you fold.
- Set this folded dough aside, then repeat the process for the remaining dough balls, placing each one seam side down.
- Once you have folded several layers, transfer the first feteer to a 10-inch baking dish, seam side down, and brush the top with more butter.
- Continue with the remaining dough balls to create a second feteer. Lightly press down on the folded feteer to fit it into the baking dish.
- Bake in the preheated oven for 10 minutes. When the feteer begins to puff up, turn on the broiler to brown the top.
- Once baked, add a little butter on top and cover to keep it moist.