Egyptian Layered Flatbread
A flaky, buttery flatbread with crisp layers, perfect for tearing and dipping. This simplified version uses everyday ingredients to recreate the beloved Egyptian street food at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 380
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup water
- ¼ cup vegetable oil
- 3 tablespoons butter
- 1 large egg
Instructions
- 1
In a large bowl, mix 2 cups flour and 1 tsp salt. Gradually add 3/4 cup water and 2 tbsp oil, stirring until a shaggy dough forms.
- 2
Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Cover and rest for 15 minutes.
- 3
Divide the dough into 4 balls. Roll each ball into a thin circle, about 8 inches wide.
- 4
Brush each circle with melted butter, then stack them on top of each other. Roll the stack into a larger circle, about 12 inches.
- 5
Heat a large skillet over medium-high heat. Cook the flatbread for 3-4 minutes per side, until golden brown and puffed in spots.
- 6
Brush the hot flatbread with beaten egg and return to the skillet for 1 minute per side, until the egg is set and shiny.
- 7
Cut into wedges and serve warm.
Tools you’ll need
- large bowl
- rolling pin
- skillet
- pastry brush
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