Egyptian Stretched Layered Butter Pastry

Be the first to rate

(No Ratings Yet)

Loading...

A shatteringly crisp Egyptian classic made by stretching dough paper-thin, brushing it with ghee, and folding it again and again to build hundreds of flaky layers. Baked in a hot skillet until deeply golden, this shatter-crisp pastry is traditionally served for breakfast or special occasions with honey, cheese, or savory fillings.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 48 gFat
• 24 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 1 gSugar
• 9 gProtein
• 380 mgSodium
• 110 mgPotassium
• 30 mgCalcium
• 3.5 mgIron
• 0 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour, plus extra for dusting
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 2 tablespoons neutral vegetable oil
• 1 cup (240 ml) warm water, as needed

For the layers

• 1 cup (225 g) ghee or unsalted butter, melted, divided

Optional fillings

• 1 cup crumbled feta or akkawi cheese
• 1/2 cup cooked minced beef with sautéed onions and pinches of cumin and cinnamon
• Warm honey with a sprinkle of ground cinnamon

Directions

1. In a large bowl, whisk the flour, salt, and sugar. Add the oil and gradually pour in the warm water while mixing, until a soft, pliable dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
2. Divide the dough into 4 equal balls, coat each lightly with oil, cover with a clean towel, and let rest for 20 minutes so the gluten relaxes for stretching.
3. On a floured surface, roll each ball out, then stretch it with your hands into a very thin, almost translucent round roughly 14-16 inches across. Brush generously with melted ghee over the entire surface.
4. Fold the edges inward to form a square, brush with more ghee, then stretch again into a thin sheet. Repeat the brushing, folding, and re-stretching 3-4 times per piece to build up hundreds of fine layers.
5. Stack the layered sheets or shape each into a round. For stuffed feteer, mound filling in the center, fold the edges over to enclose, flip seam-side down, and gently flatten with your palm.
6. Heat a large cast-iron skillet over medium heat for 3 minutes, or preheat the oven to 450°F (230°C). Place one pastry in the dry skillet (or on a parchment-lined baking sheet).
7. Cook on the stovetop 3-4 minutes until golden spots appear on the bottom, then transfer to the oven and bake 10-12 minutes, flipping halfway, until both sides are deeply golden and crisp.
8. Immediately brush the hot pastry with extra ghee and let it rest 5 minutes on a wire rack so the layers crisp up fully.
9. Cut into wedges with a sharp knife and serve hot with honey, cheese, or as a side for soups and tagines.

Cook’s Notes

• Resting the dough is non-negotiable; it lets the gluten relax so you can stretch it paper-thin without tearing.
• For the most authentic flavor and flakiness, use ghee rather than butter, and keep it warm so it brushes on smoothly.
• The dough should be stretched almost translucent on a clean countertop if you want true feteer flakiness; thicker rolling yields more bready layers.
• Always brush with extra ghee the moment the pastry comes out of the oven so it absorbs and crisps rather than going soft.
• Leftovers reheat beautifully in a 375°F oven for 5-7 minutes; avoid the microwave or the layers will turn rubbery.

You might also like

African

Egyptian Grilled Minced Meat Skewers

African

Egyptian Fried Eggplant Bake with Garlic-Tomato Sauce

African

Egyptian Lentils and Rice with Caramelized Onions

African

Bamia Lamb and Okra Stew