Fiteer Meshaltet

Ingredients

• 300 g All Purpose Flour
• 1 tsp Kosher Salt
• 180 ml Water
• 80 g Ghee
• 40 g Unsalted Butter

Method

1. In a large bowl, combine {all_purpose_flour} with {kosher_salt}, then add {water} and mix until a shaggy dough forms. Knead for several minutes until smooth and elastic, adding a touch more {water} only if the dough feels dry. This strong dough is what lets the sheets stretch thin without tearing.
2. Cover the dough and let it rest at room temperature until relaxed and supple. This rest makes the gluten loosen so the dough can be stretched nearly translucent.
3. In a small pan over low heat, melt {ghee} with {unsalted_butter} just until fluid and fully combined, then keep it warm. Warm fat spreads evenly between the layers for the signature flaky structure.
4. On a generously greased surface, divide the rested dough into portions and stretch each one with your hands until very thin. Brush and drizzle with the warm {ghee} and {unsalted_butter} mixture as you work, keeping the sheet supple so it does not spring back.
5. Fold the thin dough into layered parcels, sealing in more of the warm {ghee} and {unsalted_butter} between folds. Let the layers stay loose rather than tight so steam can separate them in the oven.
6. Bake the pastry on a preheated tray in a hot oven until deeply golden, puffed, and crisp, rotating once for even color. The bottom should be well bronzed and the top should crackle as it cools.
7. Let the fiteer stand briefly, then serve while hot and flaky so the layers stay crisp and fragrant with {ghee}.