Feteer Meshaltet

1. Mix the flour and salt, then pour in one cup of water and start kneading. If the dough feels too dry, add the rest of the water bit by bit until it's very elastic; when pulled, it shouldn't tear.
2. Let the dough rest for just 10 minutes, then divide into 6 to 8 balls depending on the size you want.
3. Warm the butter, ghee or oil and pour it into a deep bowl. Submerge the dough balls in it and leave to rest for 15 to 20 minutes.
4. Heat the oven to 550°F.
5. Stretch the first ball with your hands on a clean worktop, as thin as you can manage; you want to see the surface through the dough. Fold it over itself into a square, brushing between the folds with the butter mixture, then set aside.
6. Stretch the second ball thin, place the first folded one in the middle seam-side down, and fold the outer one over it, brushing with more butter. Set aside, then repeat for the third and fourth balls.
7. Place one stacked pastry on a 10-inch baking dish seam-side down and brush the top with butter. Repeat with the remaining 4 balls to make a second pastry, then lightly press each folded feteer to spread it across the dish.
8. Bake for 10 minutes; once it starts to puff, turn on the broiler to brown the top. When it's done, brush with a little butter and cover so it doesn't dry out.

Tips from the ZestyPlate Kitchen

• Knead the dough until it's so elastic it stretches thin without tearing. That stretch is the whole game.
• Resting the dough balls submerged in warm butter relaxes them so they pull out effortlessly.
• Stretch each sheet until you can see the worktop through it. The thinner the dough, the flakier the pastry.
• Bake in a very hot oven and finish under the broiler for that signature crisp, blistered top.