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

• ½ tsp Kosher Salt

• ½ Tbsp Vegetable Oil (Canola and Rapeseed work as well)

• 110 ml (110 g or ½ Cup) Water

Recipe

1. In a large bowl, whisk the flour, cornstarch, and salt together. Add the oil and water then whisk again until no lumps remain.

2. Grease a flat pan or skillet with oil and place over medium-high heat.

3. 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.)

4. 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!

5. Remove the dough with a spatula once the batter starts to peel away from the pan.

6. Repeat steps 4 and 5 until all of the batter is used.

   **This is still a dough — bake it or toast it to fully cook it before serving.

Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.

Happy Baking!