Feteer Meshaltet

In a large bowl, combine the flour and salt. Pour in 300 ml of water and start kneading the dough; gradually add the remaining water until it becomes soft, elastic, and doesn't tear when stretched. Knead for 10–15 minutes.

Cover the dough and let it rest for 10 minutes, then divide it into 6 equal balls. Melt the butter, mix it with the oil, and dip the balls into the warm butter mixture for 20 minutes.

Grease your work surface with the butter mixture. Take the first ball and stretch it with your hands into a very thin, semi-transparent sheet, so thin you can see the surface through it. Brush the sheet with butter, fold the edges toward the center to form a square, and set aside.

Stretch the second ball into an equally thin sheet, brush with butter, and place the folded square in the center. Wrap the edges of the second sheet around it, brushing with the butter mixture each time. Repeat with the third ball, forming a thick, multilayered disk.

In the same way, fold the remaining three balls to make the second feteer. Transfer each disk seam-side down onto a greased baking sheet about 25 cm in diameter, gently press it out into a round with your palms, and brush the top with the remaining butter mixture.

Preheat the oven to 230°C. Bake the feteer for 10 minutes, until it starts to puff up, then switch on the top heat and brown for another 5–10 minutes until golden.

Remove the feteer, brush the top with a bit of the reserved butter, cover with a clean towel for 5 minutes to keep the crust from drying out, and serve warm.