Preparation / Directions:
BLEND yeast with sugar and 1/4 cup water. If active dry yeast is used, water should be a little warmer than lukewarm. Stir until dissolved. Sieve flour and salt into a warm mixing bowl and make a well in the center. Pour one cup water and yeast mixture into the flour, then gradually stir in the flour with a wooden spoon. Stir until smoothly blended. If lumpy, stir with a balloon whisk until smooth. Cover the bowl with a cloth and leave in a warm place for one hour or until the batter has risen and the surface is bubbly. Heat a heavy bottomed frying pan on medium heat and grease with a wad of paper toweling dipped in ghee or oil. Pour in about 1 1/2 tbsp. (25 ml.) of the batter and tilt the pan immediately so that batter spreads a little into a round, about 10 cm. in diameter. If the batter is too thick, stir in the remaining water. The pancake should be thick, but should spread a little.
Cook until done and golden brown on both sides. Remove from the frying pan and stack on a plate. Prepare the walnut filling by combining walnuts, sugar and cinnamon powder. Place two tsp. filling in the center of each pancake. Fold over and pinch the edges well together to seal. Fry three or four stuffed pancakes at a time in hot oil (200o C) until evenly browned. Lift out the pancakes with a slotted spoon and drain on paper towels. Dip, while until hot, into atar ( rose syrup). Serve warm or cold.
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