Kunafa/kataifi dough recipe

Ingredients

• 0.5 cup All-Purpose Flour (sifted optional)
• 0.25 cup Cornstarch (sifted before use)
• 1 pinch Salt (regular table or kosher salt)
• 1 tablespoon Vegetable Oil (corn oil or any neutral oil)
• 0.75 cup Water (room temperature)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together 1/2 cup all‑purpose flour, 1/4 cup cornstarch, and a pinch of salt until evenly distributed.

   Time: PT2M

2. Add Wet Ingredients

   Create a well in the dry mixture, add 1 tbsp vegetable oil and gradually pour in 3/4 cup water while whisking to form a smooth batter with no clumps.

   Time: PT3M

3. Strain the Batter

   Pass the batter through a fine mesh sieve into a clean container to remove any remaining lumps.

   Time: PT2M

4. Load the Piping Bag

   Fill a piping bag fitted with a very small tip with the strained batter, leaving some space at the top.

   Time: PT1M

5. Heat the Pan

   Place a non‑stick skillet over low heat. When the surface is just warm (about 30 °C), it’s ready.

   Time: PT1M

   Temperature: Low heat

6. Pipe and Swirl the Batter

   Squeeze a small amount of batter onto the center of the pan, then immediately swirl the pan in a circular motion to spread the batter into a thin, even sheet.

   Time: PT30S

7. Cook the Sheet

   Let the sheet cook for 5‑10 seconds until it just sets and lifts off the pan, then slide it onto a plate. No oil is needed.

   Time: PT10S

8. Repeat Until Batter Is Gone

   Return the pan to low heat and repeat steps 6‑7 until all batter is used, stacking the sheets on a plate as you go.

   Time: PT4M

9. Bake to Crisp (Optional)

   Preheat the oven to 350°F (180°C). Arrange the cooked sheets on a baking sheet and bake for 4‑5 minutes until lightly crisped.

   Time: PT5M

   Temperature: 350°F

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

22 g

Fat

3 g

Fiber

1 g