Feteer meshaltet

Method

Mix flour and salt, then gradually add water whilst kneading to form a soft, elastic dough. Knead for 10 minutes until smooth, then divide into 8 balls and brush with ghee. Layer each ball by stretching it thin and folding it back on itself repeatedly with melted ghee between folds until you have a thick, multi-layered square. Heat a large heavy-bottomed pan or griddle over medium-high heat and cook each layered square for 3-4 minutes per side until golden and crispy. Press gently with a spatula whilst cooking to encourage flaking. Drizzle with honey and sprinkle with nigella seeds, then serve warm.