Fiteer Baladi
فطير بلدي (feh-TEER bah-LAH-dee)
Egyptian Layered Country Pie
A flaky, multi-layered pastry stretched paper-thin and folded with ghee into dozens of crispy layers. This Egyptian village specialty can be served sweet with honey or savory with cheese and herbs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, salt, sugar, and warm water to form a soft, elastic dough. Knead for ten minutes until very smooth. Divide into balls and rest covered for thirty minutes.
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2
On an oiled surface, stretch each dough ball by hand as thin as possible until nearly transparent. The dough should be paper-thin without tearing anywhere at all.
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3
Brush the stretched dough generously with melted ghee. Fold the edges inward repeatedly to create multiple layers, brushing with more ghee between each delicate fold.
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4
Place the folded, layered dough into a greased round baking pan. Brush the top with egg wash and sprinkle with sesame seeds for a golden finish.
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5
Bake at 200C for twenty-five minutes until the pastry is puffed, deeply golden, and the layers are flaky and shattering. The kitchen will smell incredible.
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6
Remove from the oven, drizzle with honey and dust with powdered sugar for sweet version. For savory, fill with crumbled white cheese and fresh mint leaves.
Did You Know?
Skilled fiteer makers in the Egyptian countryside can stretch a single ball of dough thin enough to read a newspaper through without it tearing apart.
Chef's Notes
Equipment Tips
- large flat surface
- rolling pin
- round baking pan
- pastry brush
The Story Behind Fiteer Baladi
Fiteer baladi is an ancient Egyptian pastry tradition that predates modern phyllo dough. In rural Egypt, fiteer making is an art form passed through generations, with village bakeries using wood-fired ovens that give the pastry a distinctive smoky flavor. The technique of stretching dough paper-thin and layering it with ghee creates a flaky texture rivaling the finest French puff pastry.
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