Instruction

• Mix the flour and salt then pour one cup of water and start kneading
• If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn
• Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer
• Warm up the butter/ghee or oil you are using and pour into a deep bowl
• Immerse the dough balls into the warm butter
• Let it rest for 15 to 20 minutes
• Preheat oven to 550F
• Stretch the first ball with your hands on a clean countertop
• Stretch it as thin as you can, the goal here is to see your countertop through the dough
• Fold the dough over itself to form a square brushing in between folds with the butter mixture
• Set aside and start making the next ball
• Stretch the second one thin as we have done for the first ball
• Place the previous one on the middle seam side down
• Fold the outer one over brushing with more butter mixture as you fold
• Set aside
• Keep doing this for the third and fourth balls
• Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter
• Repeat for the remaining 4 balls to make a second one
• With your hands lightly press the folded feteer to spread it on the baking dish
• Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top
• When it is done add little butter on top and cover so it won’t get dry