Palestinian Zaatar fteer
To make 8 fteer squares
1 kg all purpose flour
1 tablespoon yeast
1 teaspoon sugar
1/4 teaspoon salt
2 cups water
1/2 cup olive oil
1/2 cup vegetable oil
Fresh oregano filling
3 packed cups oregano leaves, washed, drained and dried
1 medium onion chopped finely
1 tablespoon sumac
2-3 tablespoons olive oil
Salt to taste
A pinch of citric acid (optional)
1. Mix the filling ingredients in a bowl , set aside
2. Add the yeast and sugar to the flour, whisk to combine, add the water and start kneading adding water gradually till you get a soft sticky dough consistency
3. Knead the dough for 5-7 minutes, allow to rest , covered in a warm place for half an hour
4. In a bowl add the vegetable oil and olive oil and keep it next to your working area.
5. Dip your hands in the oil and cut the dough into 8 balls , brush each ball in the oil mixture and allow to rest for another 10-15 minutes
6. Brush a pan or your working surface with a little oil, start with the first dough ball you cut and spread it into a circle roughly 25 cm
7. Brush the top with a little oil then fold one third of the circle onto the middle third of it
8. Spread your filling onto the folded part of the dough, drizzle with the oil mix
9. Fold the other third over the filling, the dough should look like a rectangle
10. Brush it with oil and cover it with filling
11.Fold one-third of the rectangle over the middle third
12. Brush the top with oil and spread with filling
13. Fold the other third of the dough over the center. Allow this one to rest while you start working on the next one.
14.Once you have stuffed and folded all the dough balls, go back to the first square and brush it with oil and spread it into a larger square using a rolling-pin or your hands Then do the same with the rest of your squares.
15.The larger and thinner you spread the filled dough, the more crispy the final bread will be and vice versa. Transfer the dough to a baking sheet that you have brushed with oil and sprinkle them with anise if using the cheese filling
16. Bake on the middle rack of a preheated oven (270 C or the highest temperature your oven will go)Once the bottom is golden brown, turn on the broiler till the tops are golden brown too
17. Don’t leave this bread unattended, it browns quickly because it is thin. Allow the bread to cool on a wire rack for 7-10 minutes and then cover it with a clean dry cloth to keep it from becoming dry.
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