Brik

5 from 1 vote

This is a traditional Arabic pastry

Recipe Category: Pastry

Makes enough for: batch brik pastry

Place the water, flour, semolina, oil and salt into a blender
Blend until completely smooth the pour through a strainer into a bowl
Cover and leave to rest for one hour at room temperature *
Fill a large pot a third of the way up with water and place over a high temperature to bring to the boil
Reduce the temperature and allow the water to simmer
Once simmering, place a 20cm non stick frying pan over the pot (ensure it fits snugly)
Allow it to heat for 10 minutes then lightly oil the pan, and wipe the excess oil off
Using a 12mm paint brush, stir the batter, wipe off any excess batter as you would do if painting a wall
Now paint the batter onto your frying pan from the outside to the centre
You may need to dip the brush into the batter several times to complete the circle
Make sure there are no holes and leave the batter to cook until the centre is no longer stock, and the edges pull away from the pan
Gently remove the brik pastry and place cooked side up onto a wooden board
If the pastry is extremely dry you can oil the top
Oil the pan again if necessary, and repeat the process until the batter is all used up, or you have as many sheets as you need
If the edges are very dry, trim them before using
The cooked side should be kept to the outside when using, and the filling placed on the uncooked side

* the batter can be left in the fridge overnight