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Egyptian Feteer Meshaltet (Flaky Layered Flatbread)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · September 14, 2026

Feteer meshaltet is the Egyptian layered pastry that shatters into paper-thin, buttery sheets when you tear it. The magic is all in stretching the dough see-through thin and folding it around plenty of warm butter. It looks fancy, but the ingredient list is just five things you already have.

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Egyptian Feteer Meshaltet (Flaky Layered Flatbread)

Why you'll love this

  • Shatteringly flaky, buttery layers from just five basic ingredients.
  • No yeast and no long rise time needed.
  • Works as a savory side or a sweet treat with honey.
  • That satisfying moment when it tears into thin, crisp sheets.

EveryDayMeal recipe

Egyptian Feteer Meshaltet (Flaky Layered Flatbread)

Prep
30m
Cook
12m
Total
42m
Serves
8
Level
Medium

Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 cups warm water
  • 1/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/4 cup olive oil

Equipment

  • Large mixing bowl
  • Deep bowl for the butter mixture
  • 10 inch pie or baking dish
  • Pastry brush
  • Clean countertop for stretching

Instructions

  1. In a large bowl, stir together the flour and salt, then pour in 1 cup of the warm water and begin kneading to bring it together.
  2. Add the remaining water a little at a time until the dough turns very soft and elastic, stretchy enough that you can pull it without it tearing. This is what lets you stretch it thin later.
  3. Cover the dough and let it rest for just 10 minutes to relax the gluten, then divide it into 6 to 8 equal balls depending on how large you want your feteer.
  4. Warm the melted butter and olive oil together and pour the mixture into a deep bowl.
  5. Drop the dough balls into the warm butter mixture and let them soak and rest for 15 to 20 minutes so the fat can start working into the dough.
  6. Preheat your oven to 550F so it is blazing hot by the time the pastry goes in.
  7. On a clean, lightly greased countertop, stretch the first ball with your hands until it is so thin you can almost see the counter through it.
  8. Fold the thin sheet over itself into a rough square, brushing the butter mixture between each fold to build flaky layers.
  9. Set that packet aside and stretch the second ball just as thin.
  10. Lay the folded first packet seam side down in the center of the second sheet, then fold the outer dough over it, brushing with more butter as you fold.
  11. Repeat with the third and fourth balls, wrapping each new thin sheet around the growing bundle. You now have one large feteer ready.
  12. Place it seam side down in a 10 inch pie or baking dish and brush the top generously with the butter mixture.
  13. Repeat the whole process with the remaining balls to make a second feteer, then gently press each one with your hands to spread it across the dish.
  14. Bake for about 10 minutes, and once the feteer starts to puff, switch on the broiler to brown and crisp the top.
  15. Pull it out, brush with a little more butter, and cover loosely so it stays soft and does not dry out. Tear and serve warm.

Tips from the kitchen

  • Stretch the dough as thin as humanly possible; the thinner the sheet, the more paper-flaky layers you get.
  • Keep the butter mixture warm and brush generously between every fold. Skimping here means fewer flaky layers.
  • Watch the broiler closely, as it browns the top in just a minute or two and can burn fast.

Estimated nutrition per serving: 420 cal · 7g protein · 48g carbs · 22g fat

Make it your own

  • Serve sweet by dusting with powdered sugar and drizzling with honey.
  • Use ghee instead of the butter and olive oil mix for a more traditional flavor.
  • Stuff between the layers with feta or shredded mozzarella for a savory version.

Storing & make-ahead

Store cooled feteer wrapped in foil at room temperature for up to 2 days. Reheat in a 350F oven for a few minutes to bring back the crisp layers. It also freezes well for up to a month; thaw and warm before serving.

Good to know

Why won't my dough stretch thin without tearing?
It likely needs more water and rest. A very soft, elastic dough stretches best, and soaking in the warm butter for 15 to 20 minutes makes it much more pliable.
Can I make this without a 550F oven?
Set your oven as high as it goes and give it a few extra minutes. The high heat helps the layers puff and crisp, but a hot 500F oven still works.
Do I have to use both butter and olive oil?
No. Many cooks use all ghee or all butter. The oil just makes the mixture easier to brush and adds flavor.
Is feteer sweet or savory?
Both. Plain feteer is neutral, so serve it with honey and powdered sugar for dessert or with cheese and dips as a savory side.

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