Flaky Honey Butter Feteer Meshaltet Recipe

In a large mixing bowl, whisk together the all-purpose flour, sugar, and fine sea salt until combined. Gradually pour in the warm water while stirring with a wooden spoon, then switch to kneading with your hands for about 8 to 10 minutes until a smooth, elastic dough forms.

Divide the kneaded dough into 4 equal-sized balls, coating each generously with vegetable oil to prevent them from drying out. Place the dough balls on a baking sheet, cover them with plastic wrap, and let them rest at room temperature for 30 minutes to relax the gluten.

Preheat your oven to 450 degrees Fahrenheit and lightly grease a large round baking pan with a tablespoon of melted ghee. In a small bowl, mix the softened butter with the remaining melted ghee until it forms a smooth, spreadable paste.

Generously oil your clean work surface and place one dough ball in the center. Use your hands to gently roll and stretch the dough outward from the center until it is paper-thin and translucent; do not worry if small tears appear in the sheet.

Spread a thin, even layer of the butter-ghee mixture over the stretched dough. Fold the top third of the dough down to the center, then fold the bottom third up, brushing each new layer with more butter-ghee paste.

Fold the left and right sides in to create a neat square package, brushing with butter. Set this first folded dough package aside, then repeat the stretching and buttering process with a second dough ball.

Place the first folded package in the center of the newly stretched second sheet, then fold the second sheet over it in the same manner to create a multi-layered pastry. Repeat this nesting process with the remaining dough balls so you end up with one large, thick pastry square.

Shape the layered dough square into a neat round disk, tucking the corners underneath, and place it into the prepared baking pan. Cover and let it rest for 10 minutes, then gently press down with your fingers to spread the pastry to the edges of the pan.

Bake in the preheated oven for 15 to 20 minutes, or until the top puffed layers turn a deep golden brown and the edges look wonderfully crispy. Carefully slide the hot pastry onto a wire rack, brush the top with a tiny bit of melted ghee, and let it rest for 5 minutes before slicing and serving warm with sweet honey.