Put the flour in a bowl, add the milk, eggs, baking powder, yeast and water;
mix together to form a batter; set aside to rise.
Grease a frying pan with a little oil, pour into the pan half a ladle of batter.
Spread the batter quickly into a thin pancake and fry over medium heat until the
top bubbles, then turn over and brown the other side.
Repeat using all batter.
Mix the confectioners' sugar, cardamom and almonds together. Stuff each pancake
with the mixture; roll into finger shapes, and arrange on a serving dish; sprinkle
with some ground almonds.
Serves 10 to 12.
Source: Saudi Arabia Magazine (an official publication of the Information
Office of the Royal Embassy of Saudi Arabia), Winter 1997