Instructions
Begin by combining the flour and salt in a large mixing bowl. Gradually pour in one cup of water and start kneading the mixture by hand. If the dough feels dry or isn't coming together properly, slowly add the remaining water a little at a time until you achieve a very elastic dough. The key is to get it so pliable that when you gently pull it, it stretches without tearing. Allow the dough to rest for about 10 minutes. This resting period helps relax the gluten, making the dough easier to stretch later. Next, divide the rested dough into 6 to 8 equal-sized balls, depending on your preferred final size for the feteer. Warm the butter and olive oil mixture in a deep bowl until just melted and fragrant. Immerse each dough ball into this warm, buttery oil blend, ensuring they're well coated. Let them rest in this luxurious bath for 15 to 20 minutes, which enriches the dough and adds a beautiful golden flavor. Preheat your oven to a roaring 550°F to guarantee a crisp, flaky finish. Working on a clean countertop, take the first dough ball and gently stretch it with your hands, striving to see through the thin dough—a sign of perfect stretching. Fold the stretched dough into a neat square, brushing melted butter between each fold to create those signature layers. Repeat this stretching and folding with the next dough ball, then place the previously prepared piece on top of it seam side down. Continue the layering by applying more butter mixture between the layers as you fold. This building process should be repeated for the third and fourth balls, assembling a thick, rich stack. Once assembled, place the layered feteer seam side down in a 10-inch baking or pie dish. Brush its surface generously with more butter. Gently press with your hands to slightly spread it out, making sure it's evenly distributed in the dish. Repeat these steps with the remaining dough balls to prepare a second feteer. Carefully slide the dish into your preheated oven and bake for 10 minutes. As the feteer begins to puff beautifully, switch on the broiler to give the top a lovely golden-brown crust. When done, remove from the oven and immediately dot the surface with a little additional butter to enhance moisture and gloss. Cover the feteer lightly for a few minutes to keep it from drying out before serving. Enjoy this irresistible flaky treat warm, ideally paired with honey, jam, or your favorite savory accompaniments for a truly authentic Egyptian experience.
