Feteer meshaltet

Method

1. 1 Knead the flour with warm water, salt, and sugar until it forms a very soft dough, then let it rest for 30 minutes.
2. 2 Divide the dough into small balls, dip them completely in melted ghee butter, and let them rest for another 15 minutes.
3. 3 Stretch each ball of dough across the buttered surface until it is thin, almost transparent.
4. 4 Fold the dough sheet into several layers, brush butter between each fold, and then stack the sheets on top of each other.
5. 5 Bake at 220°C for 25 minutes, or until the top of the cake is puffed up and golden brown.
6. 6 Slice while still hot, drizzle with honey or serve with salty cheese.

With an appliance

• Air fryer 50 min

  For step 5: spray oil on small baking trays, run the hot air oven at 235 degrees for 16 minutes and rotate the trays after 8 minutes; the puffed-up layers will turn golden brown sooner (9 minutes), large sheets must be divided into batches.