About this Dish
Egypt's ancient layered pastry — a flaky, buttery flatbread made by repeatedly folding clarified butter into the dough to create hundreds of crispy, paper-thin layers. Eaten sweet with honey and cream, or savoury with eggs and cheese. Made by specialist feteer makers who spin and stretch the dough with extraordinary skill. One of the oldest pastry traditions in the world.
IngredientsServes 4
🌾Strong white bread flour, 500g
💧Warm water, 250ml
🧂Salt, 1 tsp
🍯Vegetable oil, 3 tbsp (for the dough)
🧈Ghee (clarified butter), 250g, melted and cooled slightly
🥚Eggs, 3 large (for savoury filling)
🧀Feta cheese, 200g crumbled (for savoury filling)
🍯Honey and clotted cream, to serve (for sweet version)
Method
1
Mix the flour, salt, oil and warm water together in a large bowl and knead for 10 minutes until you have a very smooth, soft, and slightly sticky dough. Divide into 4 equal balls, coat each generously with vegetable oil, cover and rest for at least 1 hour — this resting is essential to make the dough stretchy enough to work with.2
Preheat your oven to 220°C (200°C fan). On a large oiled surface, take one dough ball and use your hands and fingertips to stretch it outward from the centre, working patiently and gently until it is almost paper-thin — you should be able to see your hand through it. Don't worry about small tears.3
Brush the stretched dough very generously all over with melted ghee. Fold the left third of the dough into the centre, brush with more ghee, then fold the right third over the top like a letter, brush again with ghee. Now fold the top third down and the bottom third up to create a rough square parcel.4
Repeat the stretching and folding process with the remaining dough balls. Each parcel can be stacked with ghee between them, then give the whole stack one final gentle stretch and fold to merge the layers together into one thick pastry round.5
For a savoury feteer, unfold your dough parcel slightly, scatter crumbled feta inside and crack in the eggs, then fold the edges back over to seal. For sweet feteer, leave the dough plain. Place onto a well-greased large baking tray, pressing gently into a flat round about 30cm wide.6
Brush the top generously with more melted ghee and bake for 20–25 minutes until deeply golden, puffed and crispy on top. The edges should be very crunchy while the inside layers stay soft and flaky.7
Remove from the oven and brush immediately with another tablespoon of ghee while hot. Serve the savoury version straight from the tray cut into squares, or tear the sweet version into pieces and drizzle lavishly with honey and spoon clotted cream alongside.User Reviews
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