Start to finish: 4 hours. From May S. Bsisu, author of “The Arab Table,” makes 12 6-inch pancakes.
Ingredients
1 1/2 teaspoons yeast
1/2 teaspoon sugar
1 1/2 cups warm water (about 110 degrees)
1 cup all-purpose flour
1/2 cup semolina flour
1 tablespoon powdered milk
1/2 teaspoon baking soda
Dash salt
Vegetable shortening, for frying
1 teaspoon cinnamon
2 tablespoons sugar
Ghee (clarified butter), for spreading on the pancakes
Directions
In a small bowl, combine the yeast and sugar with 1/4 cup warm water. Let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl mix flour, semolina, powdered milk, baking soda and salt. Gradually add remaining water to dry ingredients, using a hand mixer to combine them.
When batter begins to resemble thickened milk, add yeast mixture and mix well. Cover and set aside for 3 hours.
Heat about 1 tablespoon vegetable shortening in a heavy-bottomed nonstick skillet over high heat. When shortening has melted, pour a scant 1/4 cup batter into skillet.
Cook until entire surface of the pancake is covered with bubbles and they no longer have a sheen, yet remain pale. Remove the pancakes to a plate, cover with a towel, then repeat with remaining batter. Add shortening to the skillet as needed.
Stack pancakes, layering waxed paper between them.
While pancakes cook, in a small bowl mix together the cinnamon and sugar.
To serve, spread each pancake with ghee, then sprinkle with the sugar-cinnamon mixture.
