Feteer meshaltet

Step 1: Mix 1 ⅛ lb plain flour, 1 tsp salt and 1 tsp sugar in a bowl. Add 1 tsp white vinegar and most of the 1 ¼ cups warm water and mix, then add the rest a little at a time until you have a very soft, slightly sticky dough. Knead for 10 minutes until smooth and stretchy; it should pull into a thin sheet without tearing.

Step 2: Mix 7 oz ghee or clarified butter and ¼ cup sunflower oil. Divide the dough into 4 balls, roll each in the butter mixture and set them in a dish. Pour 3 tbsp of the butter over, cover and rest for at least 30 minutes, until they feel soft and loose.

Step 3: Heat the oven to 475°F (425°F fan) with a large tray inside.

Step 4: Oil your worktop generously. Flatten one ball with oiled hands, then lift and stretch it from the middle outwards, or slap it on the counter, until it is thin enough to see the worktop through it, about 50 cm across. Small holes are fine.

Step 5: Brush the sheet with butter mixture. Fold the left and right sides into the middle, brush again, then fold top and bottom to make a square parcel.

Step 6: Stretch a second ball the same way, brush with butter, and put the first parcel, seam down, in the middle. Fold this sheet around it the same way. You now have one feteer. Repeat with the other two balls to make a second.

Step 7: Gently press and pat each parcel with oiled hands into a round about 25 cm wide and 2 cm thick. Brush the top with butter.

Step 8: Slide onto the hot tray and bake for 20–25 minutes, until puffed, deep golden and crisp, and the layers at the edge look separate and flaky. Brush with the last of the butter as it comes out.

Step 9: Cut into wedges and serve warm with 4 tbsp honey or sugar-cane molasses for a sweet breakfast, or with 5 ½ oz white cheese (gebna domiati or feta) and olives for a savoury one.