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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the flour, salt, baking powder, egg, and vinegar, adding the warm water slowly until the dough holds together.
Rest the dough for 30 minutes.
Knead the dough again and rest it for another 15 minutes.
Divide the dough into 16 equal balls.
Roll each ball out as thinly as possible and fold it with vegetable oil into a square, creating an air bubble. Fold the first 8 this way.
Repeat the rolling out with the remaining balls and add one folded square into each one, giving 8 portions in total.
Grill on low heat for roughly 8 minutes on each side until the dough is cooked through.
Serve hot with honey.
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Add the warm water slowly and assess as you go - you only need enough to hold the dough together.
Be patient while grilling on low heat so the dough cooks all the way through.
Can I use a different type of flour?
Using plain strong flour is recommended for the best texture, but you can experiment with other flours if needed.
What is the purpose of the vinegar?
The vinegar helps to tenderize the dough and adds a slight tang to the flavor.
How do I know when the fateerah is done grilling?
The fateerah is done when it is golden brown on both sides and feels crispy to the touch.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it, but let it come to room temperature before rolling and grilling.
What can I serve with fateerah besides honey?
Fateerah can also be served with savory toppings like cheese or olives for a different flavor profile.
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