Ingredients

Instructions

1. 1

   In a large bowl, mix the flour and salt. Gradually add water while mixing until a dough forms.

2. 2

   Knead the dough on a clean surface for about 10 minutes until it is smooth and elastic. It should be soft but not sticky.

3. 3

   Divide the dough into 4 equal balls. Coat each ball generously with vegetable oil, place them on a tray, cover with plastic wrap, and let them rest for at least 30 minutes to relax the gluten.

4. 4

   Preheat your oven to 400°F (200°C). Grease a baking sheet or round baking pan.

5. 5

   Take one ball of dough and place it on a strictly oiled surface. Using your hands, gently stretch the dough outwards from the center until it becomes a very thin, translucent sheet. Avoid tearing if possible, but small holes are okay.

6. 6

   Brush the entire surface of the stretched dough generously with the melted ghee.

7. 7

   Fold the sides of the dough inward to form a square envelope shape, brushing with more ghee between each fold. Set this folded square aside.

8. 8

   Repeat the stretching process with a second ball of dough. Once stretched and buttered, place the first folded square in the center of this new sheet.

9. 9

   Fold the edges of the second sheet over the first square to encase it, creating a multi-layered packet.

10. 10

    Place the final feteer on the baking sheet. Pat it down gently to flatten it slightly into a circle or rectangle.

11. 11

    Bake for 20-25 minutes, or until the pastry is puffed up and deep golden brown on top.

12. 12

    Remove from the oven. If using rose water, mix it into the honey.

13. 13

    Immediately drizzle the honey over the hot feteer and sprinkle generously with chopped pistachios. Serve warm.