Feteer Meshaltet

Directions

• Mix the flour and salt then pour one cup of water and start kneading.
• If the dough is still too dry, gradually add remaining water until dough is very elastic and doesn't tear when stretched.
• Let the dough rest 10 minutes, then divide into 6 to 8 balls depending on desired size.
• Warm the butter or oil and pour into a deep bowl.
• Immerse the dough balls into the warm butter, then let rest 15 to 20 minutes.
• Preheat oven to 550 F (287.8 C).
• Stretch the first ball by hand on a clean countertop as thin as possible until you can see the surface through the dough.
• Fold the dough over itself to form a square, brushing between folds with the butter mixture.
• Stretch the next ball thin, place the previous folded one seam-side down on it, fold outer one over brushing with more butter, and set aside.
• Repeat with third and fourth balls to make one layered feteer; place it seam-side down on a 10-inch baking dish and brush the top with more butter.
• Repeat the process with remaining balls to make a second feteer and lightly press the folded feteer to spread it on the baking dish.
• Bake in preheated oven for 10 minutes; when feteer starts puffing, turn on the broiler to brown the top.
• When done, add a little butter on top and cover so it won't dry.