Ingredients
The dough is made by mixing the following elements:
- Flour : 250 g of fluid wheat flour (type T45 or T55).
- Fine semolina : 50 g.
- Sugar : 1 tbsp.
- Baking powder : 1 teaspoon.
- Instant yeast : 1 teaspoon.
- Lukewarm water : Around 500 ml (to be added gradually to obtain the right consistency).
- Orange blossom water or rose water : A small amount for the traditional aroma.
Preparation Steps
- Mix the dough : Mix the dry ingredients (flour, semolina, sugar, yeast) in a blender. Add the lukewarm water and blend until the mixture is perfectly smooth and liquid.
- Resting : Pour the dough into a bowl, cover it with plastic wrap and let it rest for about 15 to 30 minutes to allow the yeast to activate.
- Cooking :
- Heat a non-stick pan over medium heat. Do not use oil or butter.
- Pour a small amount of batter to form a small circle.
- Crucial step : Cook only on one side. You will see bubbles forming on the surface; Once the top is dry and the bottom is nicely browned, remove from the heat.
- Cooling : Place the cooked Atayef on a clean cloth. Do not stack them while they are hot or they may stick together.
- Trimming and shaping :
- Once cooled, place a spoonful of filling (Ashta cream, sweet cheese or cinnamon crushed nuts) in the center.
- Fold the crepe in half and pinch the edges to seal the half-moon shape.
- Note : You can leave them “half-open” (Atayef Asafiri) if you garnish them with cream and pistachios.
- Serving : Traditionally served with a drizzle of sugar syrup (Attar) or honey