1. In a bowl add all-purpose flour, cornstarch, salt, water, and oil. Whisk well until you get a smooth, thin batter with no lumps.
2. Pour the batter into a squeeze bottle or piping bottle.
3. Heat a non-stick pan on low heat.
4. Squeeze the batter onto the pan in very thin circular lines to create fine strands.
5. Cook for about 30–40 seconds until the strands look dry. Do not let them brown.
6. Carefully lift the strands from the pan and place them on a wooden board or plate.
7. Gently separate the strands to get soft kataifi dough ready for kunafa or other desserts.
Kataifi Dough (Kunafa Dough)
