Dining and Cooking
Desserts and Sweets

Qatayef Dough



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Important notice: The time that the mixture needs to ferment depends on the room temperature , if the weather is warm then half hour will be enough, and if the weather is cooler it needs a longer time and you may need to cover it with attention that the container is large so that the mixture does not spill out when covered while rising
Ingredients
1 tablespoon sugar
½ tablespoon active dry yeast
2 cups lukewarm water
2 cups sifted all purpose flour
½ teaspoon salt
1 tablespoon cornstarch
¼ cup lukewarm milk

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20 Comments

  5. Hesham A

    veeery biiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiig goooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddd

  12. Edna Pacdaan

    I was looking for this recipe bec. I want to make and I forgot the name.. I found you, I've been to Lebanon many years back and I love all Lebanese foods.. I'm missing it..

  14. Dil. Ya

    My husband is Egyptian, but always buys atayef dough from the store.I want to make at home to surprise him😋

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