Fatira

Ingredients

• 500g (4 cups) all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 300 ml (1 1/4 cups) warm water
• 150g (2/3 cup) ghee or clarified butter, melted
• 60 ml (1/4 cup) vegetable oil
• Honey, molasses, or soft white cheese, for serving

Before you cook

• Whisk the flour, salt, sugar, and yeast together in a large bowl.
• Stir in the warm water and knead for 8 minutes, until the dough is smooth and elastic.
• Cover the dough and let it rest for 30 minutes.
• Divide the dough into 6 equal balls.
• Coat each ball in a little of the melted ghee and let them rest, covered, for another 20 minutes.

Steps

1. Oil a large work surface or tabletop lightly.
2. Take one ball of dough and stretch it out with oiled hands, working from the center outward, until it is paper-thin and almost see-through.
3. Drizzle the stretched dough with a little melted ghee.
4. Fold the edges of the thin dough inward, then fold the whole sheet over itself repeatedly to form a smaller, layered square.
5. Press the folded square down gently and let it rest for 10 minutes.
6. Repeat the stretching and folding process with the remaining dough balls.
7. Preheat the oven to 220°C (425°F) with a baking sheet inside.
8. Unfold one layered square slightly and stretch it out gently into a round or rectangular shape, keeping the layers intact.
9. Brush the top with more melted ghee.
10. Transfer the shaped dough onto the hot baking sheet.
11. Bake for 10 to 12 minutes, until golden brown and flaky, with visible layers.
12. Repeat with the remaining dough, baking one at a time.
13. Tear the warm feteer open to reveal the flaky layers inside.
14. Serve warm with honey, molasses, or soft cheese for drizzling or spreading.