With its fine, hair-like strands that whisper tales of complexity and delicate handling, Kataifi may appear daunting at first glance. Yet, as someone who has faced the battle of the strands and come out victorious, I’m here to guide you through mastering the art of working with Kataifi shredded dough from the comfort of your kitchen.
Table of Contents
How to make Kataifi Shredded Dough
Kataifi is a type of shredded dough used in Middle Eastern and Mediterranean desserts. It’s made from a wheat-based dough that is stretched into thin, fine strands. Similar in texture to vermicelli or angel hair pasta, it is much thinner and more delicate.
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup lukewarm water
- 1 tablespoon olive oil or vegetable oil
- Cornstarch for dusting (optional)
Instructions:
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour with the salt.
- Hydrate the Flour: Gradually add the lukewarm water to the flour mixture while stirring continuously. The lukewarm temperature of the water will help activate the gluten in the flour, which is necessary for the dough’s elasticity.
- Knead the Dough: Once the water is fully incorporated and the mixture forms a sticky dough, transfer it onto a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Adding a tablespoon of olive or vegetable oil will help prevent the dough from sticking and also make it more pliable.
- Rest the Dough: Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for at least 1 hour. This resting period allows the gluten to relax, which is crucial for the dough’s texture and ability to be formed into thin strands later on.
- Prepare Your Workstation: After the dough has rested, lightly dust your work surface with cornstarch (if needed) to prevent sticking. You will need a pasta machine or a rolling pin to roll the dough out very thinly.
- Roll Out and Cut the Dough: Divide the dough into smaller pieces for easier handling. Working with one piece at a time, roll the dough through your pasta machine, starting on the widest setting. Gradually work down to the thinnest setting until the dough is almost translucent. If using a rolling pin, carefully roll out the dough as thinly as possible.
- Create the Shredded Effect: You must create fine shreds once the dough sheets are rolled out. If you have a special Kataifi machine, it will press the dough through to create the strands. If doing it by hand, use a sharp knife or pizza cutter to carefully slice the dough into very thin (almost hair-like) strips.
- Store or Bake the Dough: If possible, the freshly shredded kataifi dough should be used immediately. If you need to store it, cover it with a damp cloth and then plastic wrap to keep it from drying out. You can refrigerate it for a short time before use.
Tips:
- Dough Consistency: The dough must have the right consistency. It shouldn’t be too sticky or too dry, as either extreme will make it difficult to work with. If the dough is too sticky, add a little extra flour. If it’s too dry, add a bit more water.
- Working Quickly: Roll and cut quickly, as the dough can dry out. Cover unused portions while you work on each piece.
- Preventing Sticking: Cornstarch can be used to dust surfaces, and the dough can prevent sticking without toughening the dough the way additional flour could.
- Thickness: The dough needs to be rolled out very thinly, nearly translucent, to ensure it bakes into the delightfully crispy strands Kataifi is known for.
- Cooking: When baking with Kataifi Shredded Dough, butter or oil, it generously to achieve a golden-brown finish.
- Practice and Patience: Your first attempt might not be perfect, but don’t be discouraged. Kataifi dough-making is a skill that gets better with practice.
Ingredients Substitutes
Creating Kataifi Shredded Dough from scratch is an art that can accommodate various ingredient substitutes to cater to dietary needs or availability issues.
1. For All-Purpose Flour:
- Gluten-Free Flour Blend: If you’re avoiding gluten, a pre-mixed gluten-free flour blend designed for baking can replace all-purpose flour one-to-one. Note that the texture may be slightly different, and some blends may require the addition of xanthan gum for elasticity.
- Whole Wheat Flour: For a healthier twist, whole wheat flour can be used, though it may result in a denser dough. Consider using half whole wheat and half all-purpose flour to maintain some lightness.
2. For Lukewarm Water:
- Milk (Dairy or Non-Dairy): Substituting water with milk or a non-dairy milk alternative can enrich the dough, offering a subtle flavor and tenderness. Ensure the milk is lukewarm so as not to disrupt the activation of gluten.
3. For Olive Oil or Vegetable Oil:
- Butter or Ghee (Melted): For a rich flavor, melted butter or ghee can replace the oil. This swap might make the dough slightly more difficult to work with but can enhance the taste, especially in sweet recipes.
- Coconut Oil: Melted coconut oil is a great substitute for a dairy-free option with a hint of sweetness. This is especially fitting for dessert recipes using kataifi dough.
4. For Cornstarch (Optional for Dusting):
- Rice Flour: If cornstarch isn’t available, rice flour is a fine alternative for dusting your work surface. It won’t stick to the dough and helps achieve a smooth, non-sticky surface.
- Potato Starch: Like cornstarch, potato starch can prevent sticking while rolling out the dough, making it another suitable substitute.
Final Thoughts
Remember that homemade Kataifi Shredded Dough won’t look exactly like the machine-processed dough you might find in stores, but it will still be delicious and carry the satisfaction of having made it from scratch.

Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup lukewarm water
- 1 tablespoon olive oil or vegetable oil
- Cornstarch for dusting (optional)
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour with the salt.
- Hydrate the Flour: Gradually add the lukewarm water to the flour mixture while stirring continuously. The lukewarm temperature of the water will help activate the gluten in the flour, which is necessary for the dough's elasticity.
- Knead the Dough: Once the water is fully incorporated and the mixture forms a sticky dough, transfer it onto a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Adding a tablespoon of olive or vegetable oil will help prevent the dough from sticking and also make it more pliable.
- Rest the Dough: Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for at least 1 hour. This resting period allows the gluten to relax, which is crucial for the dough's texture and ability to be formed into thin strands later on.
- Prepare Your Workstation: After the dough has rested, lightly dust your work surface with cornstarch (if needed) to prevent sticking. You will need a pasta machine or a rolling pin to roll the dough out very thinly.
- Roll Out and Cut the Dough: Divide the dough into smaller pieces for easier handling. Working with one piece at a time, roll the dough through your pasta machine, starting on the widest setting. Gradually work down to the thinnest setting until the dough is almost translucent. If using a rolling pin, carefully roll out the dough as thinly as possible.
- Create the Shredded Effect: You must create fine shreds once the dough sheets are rolled out. If you have a special Kataifi machine, it will press the dough through to create the strands. If doing it by hand, use a sharp knife or pizza cutter to carefully slice the dough into very thin (almost hair-like) strips.
- Store or Bake the Dough: If possible, the freshly shredded kataifi dough should be used immediately. If you need to store it, cover it with a damp cloth and then plastic wrap to keep it from drying out. You can refrigerate it for a short time before use.