Pizza and Turkish flatbreads
A Cairo street-bakery classic, feteer meshaltet is made by repeatedly folding yeast dough with melted butter and rolling it thin into flaky layers. This version is filled with kashar cheese and tomato, then baked.
Knead the flour, yeast, salt, and warm water into a soft dough. Cover with plastic wrap and let it rise for 30 minutes.
Roll the risen dough into thin sheets and brush each with melted butter. Stack the sheets and fold them together again.
Spread out the folded dough on an oiled baking sheet. Scatter the kashar cheese and tomato slices over it and drizzle with olive oil.
Bake in an oven preheated to 220°C / 430°F for 20 minutes, until the edges are golden and the cheese has melted.
Grease your hands generously with butter while folding the dough, or the layers may stick together and will not become thin. Allergens: wheat (gluten) and dairy (kashar cheese, butter).
Tarifte kaşar peyniri yazıyor ama elimdeki kaşar oldukça taze ve yumuşak, bu tazelik farkı katmanlar arasında erime kıvamını değiştirir mi yoksa hepsi aynı şekilde erir mi diye merak ettim.
Peynirli feteer inanılmaz lezzetliydi, katmanlar tam kıvamında altın rengi kızarmış, ailece büyük beğeniyle yedik.
Hamuru ilk açtığımda yırtıldı, ellerimi yeterince yağlamamışım; ikinci denemede tereyağını cömertçe sürüp her katlamadan sonra beş dakika dinlendirince yufkalar kalınlaşmadan kolayca katlanır hale geldi ve ince açmak çok daha rahat oldu.
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