How to make Qatayef dough in easy steps

<p style=";text-align:left;direction:ltr">Qatayef is one of the most famous Ramadan desserts in which the Arab countries are famous, as it is eaten frequently after breakfast, and the qatayef consists of a pie or dough called qatayef dough stuffed with different types of fillings and served either grilled, fried or raw</p><p style=";text-align:left;direction:ltr"></p><h2 style=";text-align:left;direction:ltr"> Qatayef dough ingredients:</h2><ul style=";text-align:left;direction:ltr"><li style=";text-align:left;direction:ltr"> Two and a half cups of flour</li><li style=";text-align:left;direction:ltr"> 3 cups warm water</li><li style=";text-align:left;direction:ltr"> Two tablespoons of sugar</li><li style=";text-align:left;direction:ltr"> Two tablespoons of powdered milk</li><li style=";text-align:left;direction:ltr"> A tablespoon of baking powder</li><li style=";text-align:left;direction:ltr"> Vanilla powder envelope</li></ul><p style=";text-align:left;direction:ltr"></p><h2 style=";text-align:left;direction:ltr"> How to make qatayef dough step by step:</h2><p style=";text-align:left;direction:ltr"></p><p style=";text-align:left;direction:ltr"> The first step:</p><ul style=";text-align:left;direction:ltr"><li style=";text-align:left;direction:ltr"> Put warm water in the &quot;Moulinex&quot; blender</li><li style=";text-align:left;direction:ltr"> Add flour</li><li style=";text-align:left;direction:ltr"> And powdered milk</li><li style=";text-align:left;direction:ltr"> And sugar</li><li style=";text-align:left;direction:ltr"> And vanilla and baking powder</li><li style=";text-align:left;direction:ltr"> Start mixing the ingredients in the blender for 3 minutes</li><li style=";text-align:left;direction:ltr"> Then leave the dough for a quarter of an hour to 10 minutes</li></ul><p style=";text-align:left;direction:ltr"></p><p style=";text-align:left;direction:ltr"> The second step:</p><ul style=";text-align:left;direction:ltr"><li style=";text-align:left;direction:ltr"> Put the mixture in a jug or standard cups</li><li style=";text-align:left;direction:ltr"> Heat the skillet over a fire, &quot;it should be smooth&quot; so that the dough does not stick to it like a &quot;taffal&quot; skillet.</li><li style=";text-align:left;direction:ltr"> When the frying pan is hot enough / the gas flame is lowered to medium so that the qatayef does not burn when baking</li><li style=";text-align:left;direction:ltr"> Start by pouring the dough over the skillet</li><li style=";text-align:left;direction:ltr"> Leave it on the fire until it is cooked &quot;Do not stir or stir it&quot;</li><li style=";text-align:left;direction:ltr"> You can tell that it&#39;s done when the edges of the dough are no longer sticking to the pan</li></ul><p style=";text-align:left;direction:ltr"></p><p style=";text-align:left;direction:ltr"> Thus, the dough is ready to be filled with either walnut, cheese or cream</p><p style=";text-align:left;direction:ltr"></p><p style=";text-align:left;direction:ltr"> Note: The method by Chef Ola Neroch</p>