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Fiteer Meshaltet
Fiteer Meshaltet is a traditional Egyptian layered pastry, often described as an Egyptian pizza or a flaky pie. It's made by laminating dough with generous amounts of butter or ghee, creating numerous delicate, crispy layers. It can be enjoyed as a sweet treat or a savory main course.
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- 400 g All-purpose flour(Plus extra for dusting)
- 200 g Unsalted butter or ghee(Softened for dough, and extra for layering. Ghee is traditional and provides a richer flavor.)
- 1 tsp Salt
- 180-200 ml Cold water(Approximately, adjust as needed for dough consistency)
- as needed Optional toppings(Examples: honey, cream, cheese, vegetables, meat)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large bowl, whisk together the flour and salt. Gradually add the softened butter (about 50g of the total butter) and mix until the mixture resembles coarse crumbs. Slowly add the cold water, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes, or in the refrigerator for 1 hour for easier handling.
â±ïž 15 minutes active, 30-60 minutes resting - 2
Prepare the butter for lamination: While the dough rests, melt the remaining butter (about 150g) or use ghee. If using butter, let it cool slightly so it's not hot.
â±ïž 5 minutes - 3
Laminate the dough: Divide the rested dough into 4 equal portions. On a lightly floured surface, take one portion and stretch it as thinly as possible, aiming for a large, almost transparent rectangle. You can use a rolling pin or gently stretch by hand. Brush the entire surface generously with the melted butter or ghee.
â±ïž 10 minutes per portion - 4
Fold the dough: Fold the stretched dough into thirds, like a letter. Then fold it again into thirds to create a layered rectangle. Gently press to seal. Repeat this process with the remaining dough portions.
â±ïž 10 minutes - 5
Shape the Fiteer: Take one layered dough packet and gently stretch it out into a circle, about 8-10 inches in diameter. Be careful not to tear the dough. Place it on a baking sheet lined with parchment paper. If making sweet fiteer, you can add fillings like cream cheese or nuts at this stage, folding the edges inwards to enclose them. For savory fiteer, add cheese or cooked fillings.
â±ïž 5 minutes per fiteer - 6
Bake the Fiteer: Preheat your oven to 200°C (400°F). Bake the fiteer for 25-30 minutes, or until it is deeply golden brown and puffed up, with visibly flaky layers. The edges should be crisp.
â±ïž 25-30 minutes - 7
Serve: Remove from the oven and serve immediately. Drizzle with honey, syrup, or serve with cream for a sweet version. For savory versions, serve as is or with additional toppings.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the thinnest dough, work on a clean, lightly floured surface and use your hands to gently stretch the dough outwards, rotating it as you go. The dough should be almost translucent.
- âDon't be shy with the butter or ghee! It's essential for creating the signature flaky layers.
- âEnsure the butter used for lamination is not too hot, or it will melt the dough instead of creating layers.
- âFiteer can be made sweet or savory. Popular sweet fillings include honey, cream, nuts, and raisins. Savory options include cheese, pastrami, or vegetables.
- âFor an even flakier result, you can chill the dough for 30 minutes after the initial resting period before proceeding to stretch and laminate.
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- Fiteer with cheese (e.g., akkawi, mozzarella)
- Fiteer with honey and qeshta (Egyptian clotted cream)
- Fiteer with pastrami and eggs
- Fiteer with sweet fillings like nuts, raisins, and cinnamon