Fiteer, the layered dough craft of Cairo's streets, comes together by repeatedly folding and rolling butter into the dough, then seasoning it with cumin and paprika. Repeating the fold three times is the secret to the flaky layers that appear once baked.
Knead the flour, water and salt into a smooth dough and let rest for 20 minutes.
Roll the dough thin, brush with melted butter, fold and roll out again; repeat this three times.
Cover the top with paprika, cumin, crumbled white cheese and chopped tomato.
Bake in a preheated oven for 15 minutes.
Repeat the folding exactly three times; skipping a fold keeps the layers from forming. Allergens: contains wheat (gluten) and dairy (butter, cheese).
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