2 1/2 cups flour
- 1 tbsp. salt
- 1 cup water
- Olive oil
- Date syrup (optional)
- Cinnamon sugar (optional)
- Feta cheese (optional)
- Using a mixing bowl, sift together flour and salt. Then, slowly add water as you go.
- Knead dough until no lumps remain and the consistency is smooth. Then, knead it into a ball (pro tip: the more you knead, the better + the dough should be sticky).
- Cover dough with a kitchen towel and allow it to rest in a warm place for at least 20 minutes.
- Oil a baking sheet. Pinch dough into balls and place on the oiled sheet. You should form about 8-10 balls.
- Drizzle oil on top of the dough balls and pat them to make sure the surface of each ball has been well-oiled. Cover with a kitchen towel and allow to rest in a warm place for another 20 minutes.
- Place a dough ball onto an oiled plate and spread it into a circle using your hands. Not too thin, otherwise it will tear.
- Add olive oil to your Always Pan, bring it to medium heat, and place the now-flattened dough disks into the pan.
- Allow 1-2 minutes for it to cook, and flip it. When the other side is cooked, remove it.
- Place the cooked fteera on a Main Plate and cover, again, with a kitchen towel. Be sure it’s well-covered so they don’t dry out.
- Serve with honey, date syrup, cinnamon sugar, or cheese — whatever you please!