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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.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield4 large wedges
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Immediately brush the hot pastry with extra ghee and let it rest 5 minutes on a wire rack so the layers crisp up fully.
- 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.
