Kataifi Dough
Yield: 110 g Prep Time: 5 minutes Total Time: 30 minutes
Ingredients
55 g (½ Cup) All-Purpose Flour
40 g (¼ Cup) Cornstarch or Cornflour
½ tsp Kosher Salt
½ Tbsp Vegetable Oil (Any oil will work but Vegetable Oil affects the taste the least)
110 ml (110 g or ½ Cup) Water
Recipe
In a large bowl, whisk the flour, cornstarch, and salt together. Add the oil and water then whisk again until no lumps remain.
Grease a flat pan with oil and place over medium-high heat.
Pour the batter into a pastry bag and cut a very small hole in the tip. (You can also use a Wilton #1 tip for this.)
Pipe the batter onto the pan by moving it back and forth creating zig-zags.
Laila’s Tip: Try to not overlap the batter, the thinner the batter lines the better the texture will be!
Remove the dough with a spatula once the batter starts to peel away from the pan.
Repeat steps 4 and 5 until all of the batter is used.
Serving: This is still a dough — bake it or toast it to fully cook it before serving.
Storage: Store the dough in an airtight container or food storage bag. Keep it in the fridge. It will last up to 1 to 1.5 weeks.
Pairing: Best used to make the Dubai Chocolate Bar and Knafeh.
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Happy Baking!
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