In a bowl, mix the flour, baking powder, yeast, sugar and milk.
Add the warm water and whisk everything until smooth. Cover and let it rest for 20 mins.
Heat a nonstick pan, pour around 2 tbsp batter for each atayef, bubbles with start to form, wait until it's dry on top and brown on the bottom. Repeat until no batter remains.
When done, cover them with a clean towel so they don't dry out.
Cut the toast edges then cut to squares.
In a bowl, add the milk powder, cornstarch, sugar and water. Stir until no lumps remains.
Place the milk mixture with the toasts in a saucepan on medium heat, keep stirring until thickened. Add the orange blossom water and stir until combined.
Pour in a glass bowl, let cool to room temperature then cover and refrigerate until you want to serve.
Fill each atayef with ashta and garnish with crushed pistachios!