Baladi Feteer (Egyptian Layered Pastry)

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 250 g Unsalted butter, softened or melted(Ghee can also be used for a more traditional flavor. Ensure it's at room temperature or melted for easy spreading.)
• 1 tsp Salt
• approx. 250-300 ml Water, lukewarm(Start with 250ml and add more as needed to form a soft, pliable dough.)
• varies Toppings (optional)(Examples include honey, sugar, nuts, cheese (like Akkawi or Feta), or even cooked meats/vegetables for savory versions.)

👨‍🍳 Instructions

1. 1

   Prepare the Dough: In a large bowl, whisk together the flour and salt. Gradually add the lukewarm water while mixing with your hands or a stand mixer until a soft, cohesive dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This resting period is crucial for gluten development and makes the dough easier to stretch.

   ⏱️ 10 minutes kneading + 30 minutes resting
2. 2

   Divide and Soften Butter: While the dough rests, ensure your butter or ghee is softened to room temperature or melted. If using solid butter, cut it into small pieces. If using ghee, ensure it's liquid but not hot.

   ⏱️ 5 minutes
3. 3

   Stretch and Layer: Divide the rested dough into 8 equal portions. On a lightly floured surface, take one portion of dough and begin to stretch it very thinly. Use your fingertips to gently pull and stretch the dough outwards, working from the center. Aim for a translucent sheet. If the dough resists, let it rest for a few more minutes. Brush the stretched dough generously with softened butter or ghee. Fold the dough in half, then in half again, creating a smaller square or rectangle, brushing with more butter between each fold. Repeat this process with the remaining dough portions.

   ⏱️ 25 minutes
4. 4

   Form the Feteer: Take each layered dough square and gently stretch it out again to your desired size and thickness (about 1/4 inch thick). Place it on a baking sheet lined with parchment paper. If making sweet feteer, sprinkle with sugar and cinnamon now. If making savory, add your chosen cheese or fillings.

   ⏱️ 10 minutes
5. 5

   Bake: Preheat your oven to 200°C (400°F). Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the feteer is puffed up, golden brown, and the layers are visibly flaky and crisp. The exact baking time will depend on your oven and the thickness of the feteer.

   ⏱️ 20-25 minutes
6. 6

   Serve: Remove the Baladi Feteer from the oven. For sweet versions, drizzle with honey or a simple syrup immediately. For savory versions, serve as is or with a side of yogurt. Enjoy warm.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Achieving many thin, flaky layers is key to authentic Baladi Feteer.
• ✓Don't be afraid to stretch the dough very thin; it should be almost translucent.
• ✓Use good quality butter or ghee for the best flavor and texture.
• ✓Baladi Feteer is a versatile pastry, perfect for breakfast, dessert, or a light meal.
• ✓Serve warm for the best flaky experience.

🔄 Variations

• Sweet Feteer: Drizzle with honey, sprinkle with sugar and cinnamon, or top with nuts.
• Savory Feteer: Layer with various cheeses (like feta, mozzarella, or Akkawi), or add cooked vegetables or minced meat.
• Feteer with Egg: Incorporate a beaten egg into the dough for added richness, or crack an egg onto the feteer before baking (ensure it cooks through).

🥗 Nutrition

Per serving