Kallaj and Sha'ibiya Dough

Ingredients

• 1 cup milk
• 1 cup vegetable oil
• 1 cup water
• 1/4 cup sugar
• 2 tablespoons plain yogurt
• 1/2 teaspoon baking powder
• Pinch of salt
• About 6 cups flour (adjust according to flour type — you may need 5 1/2 to 6 1/2 cups)
• Cornstarch for rolling the dough
• Rasmiyah's homemade baklava method is here: Homemade baklava

Method

1. Combine the liquids and sugar and stir well, then start adding the flour gradually with the salt and baking powder and continue kneading until you have a soft, cohesive dough
2. Cover it with kitchen plastic wrap and place it in the fridge for about one hour
3. Take it out of the fridge and lightly dust a wide baking tray with cornstarch
4. On a clean surface, cut the dough into equal circles, arrange them on the tray, and cover for 10 minutes
   Timers: 10 min
5. Begin rolling each disk with a rolling pin and cornstarch until you obtain a very thin sheet... set it aside and dust it with cornstarch until fully covered (starch between the sheets is the most important element for the recipe's success)
6. Continue rolling the sheets and stacking them with starch between each until you finish the batch
7. Roll the stacked sheets together until you get a large sheet and cut it according to the type of pastry you want to make, such as baklava, kallaj, or sha'ibiya
8. Rasmieh Majdoub
9. To make sha'ibiya using this dough in Rasmieh's style, click the link: Shaibiya dessert
10. Rasmieh's method for preparing baklava is also at this link: Homemade baklava