Egyptian Feteer Meshaltet

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1. 1Step 1: Mix the flour and salt, then pour in one cup of water and start kneading.
2. 2Step 2: If the dough is not coming together or is too dry, gradually add the remaining water until you get a very elastic dough that won't tear when pulled.
3. 3Step 3: Let the dough rest for 10 minutes, then divide it into 6-8 balls depending on the size you want for your feteer.
4. 4Step 4: Warm up the butter/ghee or oil you are using and pour it into a deep bowl.
5. 5Step 5: Immerse the dough balls into the warm butter and let them rest for 15 to 20 minutes.
6. 6Step 6: Preheat the oven to 550F.
7. 7Step 7: Stretch the first ball with your hands on a clean countertop, as thin as you can, until you can see the countertop through the dough.
8. 8Step 8: Fold the dough over itself to form a square, brushing between folds with the butter mixture.
9. 9Step 9: Set it aside and start making the next ball.
10. 10Step 10: Stretch the second ball thin as done for the first.
11. 11Step 11: Place the previous one on the middle, seam side down. Fold the outer one over, brushing with more butter mixture as you fold. Set aside.
12. 12Step 12: Keep doing this for the third and fourth balls. Now you have one ready; place it on a 10-inch baking/pie dish seam side down and brush the top with more butter.
13. 13Step 13: Repeat for the remaining 4 balls to make a second one. With your hands, lightly press the folded feteer to spread it on the baking dish.
14. 14Step 14: Place in the preheated oven for 10 minutes; when the feteer starts puffing, turn on the broiler to brown the top.
15. 15Step 15: When done, add a little butter on top and cover so it won't get dry.