Qatiyah is the Arabs version of pancakes. These little golden rounds are also called ataif in some other countries and are much like Moroccan beghrir which have added semolina unlike this version. Qatiyah is one of the most popular recipes during Ramadan and you can found them being made fresh in every store. That works great if you plan to eat them that day but I have found its best to make them fresh at home because they do not last past a few days. I always make mine at night so we can enjoy freshly made rounds for suhoor. You can do so much with these like adding nuts, qashta, rose jam, honey like I prefer or halawa like my husband enjoys.
1 teaspoon active yeast
3/4 cups sugar
1/2 cup warm milk
1-1/4 cups all purpose flour
2 teaspoons baking powder
1 cup water
sunflower oil, for brushing
1. In a small bowl or cup, dissolve yeast and sugar in milk and leave for 5 minutes, until frothy.
2. In a large bowl, mix flour and baking powder. Stir in the yeast mixture. Gradually stir in water until combined.
3. Cover with a kitchen towel and let rise in a warm place for 45 minutes, or until frothy.
4. Heat a heavy bottomed skillet over medium heat. Brush with oil. Using a small ladle, spoon 1 tablespoon of batter into the skillet for each pancake. Cook pancakes on one side only for about 3 minutes, or until bubbly and dry on tops and light golden on bottoms. Adjust heat as needed to cook pancakes evenly. Repeat to cook remaining pancakes.
adapted from sweets of arabia