Homemade Qatayef
No more bakery queues: this batter — flour with a little semolina, milk powder, yeast, baking powder and a pinch of soda — rests ten minutes and pours into perfectly bubbled qatayef, ready for a qishta-pistachio or chocolate filling.
How to Prepare
Whisk all the dry ingredients together, then add the water and whisk into a smooth, pourable batter.
Rest the batter for 10 minutes until bubbles appear on the surface.
Heat a non-stick pan on medium and pour small rounds — cook on one side only until the surface is fully bubbled and dry.
Stack the qatayef under a towel so they stay soft.
Fill with qishta and fold half-open (dip the edge in pistachios), or seal fully around chocolate.
Serve fresh, or fry the sealed ones and dip in syrup.
The surface must be fully bubbled and dry before you lift it — half-bubbled qatayef will not seal when you pinch them.