Fateer meshaltet is a classic Egyptian layered pastry known for its rich, tender layers and beautifully crisp, golden crust. Made by stretching the dough incredibly thin, layering it with clarified butter or ghee, and folding it repeatedly, the dough transforms into a soft, flaky interior surrounded by a perfectly crisp exterior. Traditionally served hot or warm, fateer can be enjoyed with a variety of sweet or savory sides, including molasses with tahina, raw honey, rumi cheese, mish cheese, sour cream, or eggs.

Instructions

Prepare the Dough:

Sift five pounds of flour through a fine strainer into a giant mixing bowl to remove any clumps.
Mix in 1 teaspoon of salt and 1 teaspoon of sugar.
Add 7–8 cups of water little by little while beginning to form the flour into a dough.
Knead the dough for about 15 minutes until it no longer sticks to your hands.
Add a little more water if the dough is still sticking to your hands, and continue kneading until it is no longer sticky.
Check the dough for a nice stretch that springs back to its original form.
Divide the dough into five even portions.
Sprinkle some flour onto a large baking tray, and set the dough balls on top.
Cover the dough with a towel, and let it rest for 20 minutes.

Prepare the Clarified Butter (or Ghee)

Melt 2 pounds of clarified butter (or ghee) over low heat while the dough rests.

Stretch and Layer the Dough:

Sprinkle a little flour onto the countertop.
Take one of the rested dough balls, and begin the stretching process.
Stretch the dough with your hands, starting from the center and working your way outward.
Lift one side of the dough and gently pull it to stretch it even further.
Continue stretching the dough until it is very thin and nearly translucent, being careful not to tear it.
Add a splash of the melted clarified butter to cover the entire top layer of the dough, and gently rub it in.
Fold that section over, then repeat the process of adding melted clarified butter and folding until the dough almost reaches its original size.
Brush a circular baking tray with a little melted clarified butter, and set the fateer on top.
Cover the fateer with plastic wrap then towel, and let it rest for about 30 minutes.

Bake the Fateer:

Press the fateer gently with your hands after it has rested, bringing it to about ½ inch thick.
Avoid pressing too hard, as this can ruin the layers.
Add 2 tablespoons of sour cream on top of the fateer, and spread it while still maintaining some bumpy sour cream texture.
Bake the fateer at 400°F for 30 minutes, rotating the shelves halfway through the baking time.

Serve:

Cover the fateer immediately after removing it from the oven until you are ready to serve it.
Serve the fateer hot or warm alongside molasses with tahina, or The Egyptian Cook's personal favorite, mish cheese.

Storage & Freezing:

Keep the fateer completely covered and at room temperature for the first day after baking. This helps maintain its moist, tender layers on the inside while keeping the outside perfectly crisp.
Cut the fateer into quarters on the second day.
Freeze the individual pieces to save them for later.

Notes

Important Notes:

Use only clarified butter (samna) or ghee for this recipe. Regular butter contains water, milk solids, and salt, which can alter the dough's texture and consistency, interfere with the way the fateer bakes, and change its overall flavor. Clarified butter and ghee have had the water, milk solids, and salts removed, giving you the fat you need to achieve the proper layers, texture, and flavor.

Egyptian Fateer Meshaltet