Kataifi Dough Recipe for the Viral Dubai Chocolate Bar! Full Recipe in cups & grams linked in bio

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1/4 cup Corn Starch (helps create a crisp texture)
• 1/4 teaspoon Salt (fine sea salt)
• 2 tablespoons Vegetable Oil (neutral flavor, e.g., canola or sunflower)
• 1 cup Water (room temperature)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the all‑purpose flour, corn starch, and salt until evenly distributed.

   Time: PT2M

2. Add Wet Ingredients

   Create a well in the center, pour in the vegetable oil and water, then whisk vigorously until the batter is smooth and free of lumps.

   Time: PT2M

3. Transfer to Piping Bag

   Fit the piping bag with a very small tip, fill it with the batter, and tap gently to remove air bubbles.

   Time: PT1M

4. Heat the Pan

   Heat a non‑stick skillet over medium‑high heat and lightly grease with a brush of oil.

   Time: PT2M

5. Pipe Thin Lines of Batter

   Holding the piping bag about 6‑8 inches above the pan, drizzle thin, non‑overlapping lines of batter in a random pattern. Let each line spread on its own.

   Time: PT4M

6. Cook Until Edges Peel

   Allow the batter to cook for about 30‑45 seconds. When the edges start to lift and the surface looks set, gently slide the spatula underneath and flip (optional) or remove the crepe as is.

   Time: PT2M

7. Cool and Store

   Place the cooked crepes on a plate, let them cool completely, then stack with parchment between each layer.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten‑Free All‑Purpose Flour
• Instead of Corn Starch: Tapioca Starch, Potato Starch
• Instead of Salt: Kosher Salt, Table Salt
• Instead of Vegetable Oil: Melted Coconut Oil, Melted Butter
• Instead of Water: Milk, Almond Milk

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Piping Bag
• Very Small Piping Tip
• Non‑Stick Skillet
• Spatula

Critical Steps — Do Not Skip

• Whisk until batter is completely lump‑free.
• Heat the pan to the right temperature before piping.
• Pipe thin, non‑overlapping lines to ensure even cooking.
• Watch for edges peeling away – this signals doneness.

Chef Tips from the Video

• For an extra crisp edge, add a pinch of sugar to the batter.
• Use a squeeze bottle with a 1 mm tip for even more control than a piping bag.

Troubleshooting

Storage

Refrigerator: Store uncooked batter in an airtight container for up to 24 hours.

Freezer: Cooked crepes freeze well for up to 1 month; separate with parchment and reheat gently.

Room temperature: If consumed within 2 hours, keep covered at room temperature.

Make-Ahead Tips

• Batter can be refrigerated for up to 24 hours; stir gently before using.
• Cooked crepes can be stacked with parchment and stored in the fridge for 2 days.

Frequently Asked Questions