• 2 1/2 cups flour 

  • 1 tbsp. salt 
  • 1 cup water 
  • Olive oil 
  • Honey 
  • Date syrup (optional) 
  • Cinnamon sugar (optional) 
  • Feta cheese (optional)


  1. Using a mixing bowl, sift together flour and salt. Then, slowly add water as you go. 
  2. 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). 
  3. Cover dough with a kitchen towel and allow it to rest in a warm place for at least 20 minutes. 
  4. Oil a baking sheet. Pinch dough into balls and place on the oiled sheet. You should form about 8-10 balls. 
  5. 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. 
  6. Place a dough ball onto an oiled plate and spread it into a circle using your hands. Not too thin, otherwise it will tear. 
  7. Add olive oil to your Always Pan, bring it to medium heat, and place the now-flattened dough disks into the pan. 
  8. Allow 1-2 minutes for it to cook, and flip it. When the other side is cooked, remove it. 
  9. 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. 
  10. Serve with honey, date syrup, cinnamon sugar, or cheese — whatever you please! 

                Noor uses the Always Pan in Steam

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