Every time I make this fteer, I am transported back to my grandmother’s kitchen. I close my eyes and allow the smell of the anise and the baking bread to wash over me and I am a kid again, 7 years old running in from the orange orchard excited about seeing a bird’s nest or a rabbit to find my grandmother in the kitchen humming a song, working her magic transforming simple fresh ingredients into her signature ring date cookies or sesame crackers or this wonderful flat bread. You see my grandmothers was one of those old ladies who expressed their love and affection by cooking and baking. Most of her children including my dad lived abroad so whenever they came home to visit, she would love nothing more than to make them their favorite meals and baked goods.
This fteer or flat bread which is also known as Palestinian peasant pastry can be made with a variety of fillings. My grandmother made three varieties of this layered bread, cheese and anise, oregano and green onions, and a sweet almond one that she would drizzle with syrup. You can also make it with spinach instead of the oregano.
There are two secrets behind this breadpopularity, one is brushing the dough with oil after each fold. That gives the final product a wonderful layering. When you tear a piece of it you will find super thin layers with the filling in between. The other is use of fresh ingredients, as you will see in the ingredient list, the dough is simple, flour, yeast and water. It is the fresh filling ingredients that transform this from a regular simple bread to a wonderful layered bread that is bursting with flavor with every bite.
Cheese and anise bread (feteer falahi bjebneh)
To make 8 squares
The dough
1 kg all purpose flour
1 tablespoon yeast
1 teaspoon sugar
1/4 teaspoon salt
water
1/2 cup olive oil
1/2 cup vegetable oil
I usually half the recipe to get 4 squares, you can double or half the recipe according to your needs
The filling
Cheese and anise filling
3 cups of nabulsi cheese (or any firm salty cheese that holds its shape during baking) cut into small 1 cm cubes
2 tablespoons anise
Instructions
Mix the filling ingredients in a bowl , set aside
In a 1/4 cup of warm water dissolve the yeast and sugar and wait for the yeast to bubble (this is called proofing the yeast, if the yeast does not bubble and foam, it has gone bad and you need to buy a new one)
Add the salt to the flour, whisk to combine, add the yeast/water mixture and start kneading adding water gradually till you get a soft sticky dough consistency (I needed 2 cups of water but the amount varies with the type of flour)
Knead the dough for 5-7 minutes, allow to rest , covered in a warm place for half an hour
In a bowl add the vegetable oil and olive oil and keep it next to your working area.
Wet your hands with a little oil and cut the dough into 8 balls , brush each ball in the oil mixture and allow to rest for another 10-15 minutes
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 or 10 inches in diameter
Brush the top with a little oil then fold one-third of the circle onto the middle third of it (as you can see in the picture)
Spread your filling onto the folded part of the dough then fold the other third over the filling (the dough should now look like a rectangle)
Fold one-third of the rectangle over the middle third, cover it with your filling of choice.
Fold the other third over your filling (now you should have a square dough)
Allow this one to rest while you start working on the next one.
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.
Note: The larger and thinner you spread the filled dough, the more crispy the final brad will be. If you would rather have a soft and chewy bread, don’t spread the filled dough squares too much
Transfer the dough to a baking sheet that you have brushed with oil and sprinkle them with anise.
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 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 with a clean dry cloth to keep it from becoming dry.
Notes:
- This bread can be frozen for up to 3 months, just wrap well in a plastic bag and freeze it.When you want to eat it just get it out of the freezer and into a heated oven for a few minutes till it is warmed through and it will be as good as new
- You can make the bread in a smaller individual portion size by cutting the dough into smaller balls (16 balls instead of 8 if you are making the whole recipe)
- Nabulsi cheese is a salty firm cheese made from goat’s milk, I will be sharing the recipe and the step by step procedure to making it in a post coming very soon. If you can’t find it, you can replace it with any firm and salty cheese you like
- The filling can be adapted to your liking. Spinach and onions, oregano and green onions, or almonds are the traditional choices but you can try new and different combinations,use your imagination.
Oregano filling
- As you can see in one og my pictures, I like to cut the bread into sticks and serve it as an appetizer, this is actually my kids’ favorite way.
shurooq
/ April 30, 2013assalam o alaikum sawsan, really like your website. can you tell me what is anise? and what can i use as a replacement?
Sawsan@ Chef in disguise
/ May 1, 2013Hello Shurooq, anaise is يانسون it is an aromatic seed but you can do without it if you don’t have it
Audra (Unabridged Chick)
/ February 18, 2013You’re making my mouth water! I might have to give this a try at home — we have a nice thick slice of goat feta I think would be delicious — it’s an icy cold day here in Boston — this hot bread and some soup is just what we need!!
Sawsan@ Chef in disguise
/ February 22, 2013I really hope the bread turns out to your liking Audra
It is cold here too and soup is a family favorite at the moment
zeki..
/ April 21, 2012sorry i didnt mean to put my email up..please change it to name..shukran
Sawsan@ Chef in disguise
/ April 22, 2012No worries, I corrected it
Zeki
/ April 21, 2012amazing.. are thse fteers sold commerciallly in Jordan and Palestine or still a homemade product?thank you for the inspriration and knowledge
Sawsan@ Chef in disguise
/ April 22, 2012Thank you Zeki,
These fteers are still homemade products, you can’t find them commercially
Glad you liked it
Kristy
/ April 15, 2012I’m definitely drooling now. What a wonderful flat bread! I love the flavors here and the story behind it makes it all the more special. There’s nothing better than remembering Grandma’s house when I was 7 too.
Sawsan@ Chef in disguise
/ April 16, 2012They are sweet memories indeed Kristy, glad you like the bread
Nami | Just One Cookbook
/ April 14, 2012This flat bread looks beautiful Sawsan and I am envious of your childhood. You have such a great memory of your grandma in the kitchen, and you definitely have great cooking gene from your grandma! I am a big fan of bread – all kinds, and this looks so delicious I know it will be addicting!
Sawsan@ Chef in disguise
/ April 14, 2012You are too kind Nami
I am a big fan of bread too and this one happens to be one of my all time favorites
mjskit
/ April 14, 2012What a beautiful bread! I love the hint you gave of brush it with oil after each fold and then the use of the anise – YUM! Bookmarked!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much MJ.
I hope you’ll enjoy this if you give it a try
sweetsalleen
/ April 13, 2012wonderfull sawsan ,my mam always make it with thyme and Onions , never make it with cheese and and anise , i well give it a try soon and let u know,
thank u for the recipe.
Sawsan@ Chef in disguise
/ April 13, 2012Hello Nisreen
I really hope you’ll enjoy the cheese and anaise ones, looking forward to hearing what you think of them
huda
/ April 13, 2012Sawsan really biiiiiiiiiiiiiiiiiiiiiiiiiiiig thank you.When I received the recipe through the email, I could not stop myself of thinking of it all the day,it is my favorite . My mother in law used to make it, I asked her and she gave me the recipe which I tried it but no it was not her fteer. I didn’t have the confidence to try it, I thought it will never be perfect. The 1st thing to do yesterday after preparing the kids to school to prepare the dough. I kept checking my recipe every step. the only difference I added 2tbs of powder milk and bake them on the stove top(no oven).The result was amazing. This is exactly my fteer!! JAK
Sawsan@ Chef in disguise
/ April 13, 2012Hello Huda
I’m so happy the recipe turned out perfect for you. Thank you so much for trying one of my recipes and for taking the time to let me know.
kankana
/ April 13, 2012At first i thought you sprinkled carom seeds on it, looks so alike! Would love that bread with some hot soup.
Sawsan@ Chef in disguise
/ April 13, 2012They do look so alike
I love this bread with some tea but have never tried it with soup, will have to do that soon
Flavors of the Sun
/ April 13, 2012Sawsan, this bread looks amazing! This is my kind of recipe–and your instructions, as always, are easy to follow.
Sawsan@ Chef in disguise
/ April 13, 2012I am really glad you like it and that you found the instructions helpful
Sarah @ Homestyle Cooking Around The World
/ April 13, 2012This looks amazing- I love the layers and how it comes out flaky. I will have to try this soon!
Sawsan@ Chef in disguise
/ April 13, 2012Thank you Sarah,
I look forward to hearing what you think of it
Eva Taylor
/ April 12, 2012Oh no, I’m in LOVE with another one of your beautiful recipes, Sawsan, particularly because of the story you have woven into it, but not-with-standing the incredible flavours within the recipe. I was going to make Chgo John’s (from the Bartolini Kitchens) cheese bread to take to Barb’s (Profiteroles and Ponytails) next week, but this one is SHOUTING my name. I have spinach and feta at home now…I’m not sure I can wait to make this next week! JT will be happy about it!
Sawsan@ Chef in disguise
/ April 13, 2012You are too kind sweet Eva.
I am really glad you like it and super excited to hear your feedback if you give this a try
Eva Taylor
/ April 16, 2012Hi Sawsan, I tried the bread recipe and it came together so easily. I didn’t use as much oil and therefore my bread turned a little harder than I had wanted; I had hoped for more of a Naan texture, a little chewy. I filled ours with feta and basil because that’s what I had on hand and both needed to be used up. I will make it again. Thanks
Sawsan@ Chef in disguise
/ April 16, 2012Hello Eva,
I am sorry the bread didn’t turn out as well as you wanted. The dough as you may have noticed from the ingredients has no fat at all, that is why you need to brush it with oil with every fold. There is also the fact that spreading the dough really thin will make it really crisp, you can make it more chewy by making it thicker.Another option you have is to knead the dough with milk instead of water, that should help make the dough softer and more chew. I hope this helps
Eva Taylor
/ April 18, 2012Hi Sawsan, I actually froze half of it and will defrost it for the weekend so I will definitely brush more oil onto it as I fold it. Thanks so much for the tip.
Eva http://kitcheninspirations.wordpress.com
Sawsan@ Chef in disguise
/ April 22, 2012I hope you will like it better the next time Eva
Courtney
/ April 12, 2012Your grandma sounds just like mine – she can be counted on to bake up a storm of your favorites when you go and visit. Love it! And this bread looks so good, Sawsan!
Sawsan@ Chef in disguise
/ April 14, 2012Glad you liked it Courtney.
Maureen (@OrgasmicChef)
/ April 12, 2012This bread makes me smile. I can’t wati to try it. It is possible to be a breadaholic? A 12-step program? I think I’m needful. I love bread of any sort.
Sawsan@ Chef in disguise
/ April 12, 2012hehehe no 12 steps needed, baking bread is theraputic, the smell alone fights depression
marcellina
/ April 12, 2012What a wonderful picture you paint! This bread looks delicious! You have beautiful memories of your dear grandmother.
Sawsan@ Chef in disguise
/ April 12, 2012Thank you Marcellina, you are too kind
promenadeplantings
/ April 12, 2012I was wonderfing if Halumi would work too, so thanks BAM
This looks perfect and tasty
Sawsan@ Chef in disguise
/ April 12, 2012hotlyspiced
/ April 12, 2012That is an incredible looking bread with a lovely story behind it. I’m so glad you are continuing on with the family tradition and baking your grandmother’s bread. I think I would love to try the anise version and the spinach version – but it all looks amazing! xx
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Charlie, my grandmother passed away years ago and I love making her recipes, they always put a smile on my face and the memories warm my heart
Bluejellybeans
/ April 12, 2012I love it!
I’m going to try to make some of this bread. Just one question, the yeast is it dry or fresh? Thanks
Sawsan@ Chef in disguise
/ April 12, 2012The yeast is dry yeast.
I look forward to hearing what you think of it
pinksocks
/ April 12, 2012I am definately going to try it
can we use some other flour..like whole wheat flour? or perhaps a mix of AP and whole wheat?
Sawsan@ Chef in disguise
/ April 12, 2012You sure can, you can use a combination of all purpose and whole wheat or you can make it with whole wheat but you may have to adjust the amount of water with different types of bread
Chica Andaluza
/ April 12, 2012Oh wow – this is a beautiful recipe! I love the memories that go with your recipes too and can imaging you running around outside as a child. We are growing spinach this year and are just starting to pick the first leaves, so I would love to give the spinach version a go. Will let you know how it works out! PS: Love the look of the blog!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much Tanya. My grandparents have passed away years ago and that is why I really hold my memories with them dear.
I really appreciate your comment on the look of the blog, I am really glad you noticed and liked it
I look forward to hearing what you think of the spinach version. The way my grandmother did it, she would chop the spinach and sprinkle it with salt and leave it for 15 minutes then she would squeeze out the liquid and add onions, green onions, sumac and use that to fill the bread. I should’ve added that to the original post. Sorry
Chica Andaluza
/ April 14, 2012Sounds great – I should have enough spniach to pick again in a day or two, so will be making this for sure!
Tanvi@SinfullySpicy
/ April 12, 2012That flatbread looks amazing. I m too fond of flatbreads & any new recipe is always welcome, Thanks for the step by step!
Sawsan@ Chef in disguise
/ April 12, 2012Hello Tani, it is a pleasure to see a comment from you again. I ‘m really glad you like the bread
Misbah/Cupcakeluvs
/ April 12, 2012This bread looks very tasty , I can smell the bread all the way from here
Sawsan@ Chef in disguise
/ April 14, 2012You are too kind, thank you for stopping by
Bam's Kitchen
/ April 12, 2012This bread looks like something my teenage boys would demolish in nano seconds. How about halloumi cheese, would this work? Take care, BAM
Sawsan@ Chef in disguise
/ April 12, 2012I think halloumi would work really well in this bread. If you happen to give this a go, I would love to hear what you think of it
Choc Chip Uru
/ April 12, 2012What a delicious snack bread – you make it look simple but tasty
Thanks!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ April 13, 2012Thank you
It is actually very simple and easy and might I add, quite delicious
thedrivencook
/ April 12, 2012Love the memories- and of course, the beautiful golden flat bread!
Sawsan@ Chef in disguise
/ April 14, 2012Thank you Ashley
saffronandhoney
/ April 12, 2012Oh I can just imagine how good this smells! The fteer looks beautiful.
Sawsan@ Chef in disguise
/ April 14, 2012Thank you so much
Rufus' Food and Spirits Guide
/ April 12, 2012This is just wonderful looking. It’s on my must make list!
Sawsan@ Chef in disguise
/ April 13, 2012Thank you so much Greg,I really can’t wait to hear your feedback
Just A Smidgen
/ April 12, 2012This bread is sooo beautiful.. and as lovely a tribute to your grandmother. I really enjoyed reading about you as a young girl in your grandmother’s kitchen. What a wonderful woman!
Sawsan@ Chef in disguise
/ April 13, 2012Thank you so much Barbara, she was an amazing woman. She had such a strong personality and a heart of gold
I am really happy you enjoyed the post
Norma Chang
/ April 12, 2012This is similar to the Chinese scallion pancakes except we do not add yeast and it is cooked on the stovetop in a frying pan instead of the oven.
Sawsan@ Chef in disguise
/ April 13, 2012Hello Norma,
I have never heard of scallion pancakes, will have to look them up.
Blogging has taught me that many cultures have similar recipes, with different names, I always find that really interesting
thekalechronicles
/ April 12, 2012This looks wonderful, Sawsan. I’m wondering if I can make a sourdough variation (I have sourdough starter that must be used every week or so): since the sourdough is essentially flour, water and wild yeast I may give it a go.
Sawsan@ Chef in disguise
/ April 13, 2012Hello Sharyn,
I don’t see why a sourdough variation won’t work, as you said, it is flour, water and yeast But I have never tried it myself.
If you do try this with sourdough please let me know how it goes
zestybeandog
/ April 12, 2012This looks so good! My kind of bread!
Sawsan@ Chef in disguise
/ April 13, 2012sarah On The Go
/ April 12, 2012I love anything that combines tomatoes, olive oil, basil (and mozzarella) so this recipe is right up my alley. I’m going to give it a go this weekend, accompanied by some wine, of course. Great blog over here!
Sawsan@ Chef in disguise
/ April 13, 2012Thank you for stopping by Sarah and for your sweet comment
Looking forward to hearing what you think of it when you give it a try
Ginger
/ April 11, 2012I’d like to eat some of this right now!
Sawsan@ Chef in disguise
/ April 13, 2012Tales and Travels of the Tin Man
/ April 11, 2012What marveles you present us! this fteer is so magnificant, I can smell it baking and hear the children playing while they wait for it to be done!
Sawsan@ Chef in disguise
/ April 14, 2012mireia
/ April 11, 2012My god! I would have this now!!!
Sawsan@ Chef in disguise
/ April 12, 2012Thank you Mireia
Rasha
/ April 11, 2012This is one of my favourite foods EVER!!
Sawsan@ Chef in disguise
/ April 12, 2012Mine too my friend
Nicole's day in a life...
/ April 11, 2012This looks delicious! Great recipe and very organized; easy to follow!
Sawsan@ Chef in disguise
/ April 12, 2012Thank nyou Nicole