Brick Pasrty -

Recipe for 15 sheets

Brick Pastry, known in Tunisia as “Malsouka”, is one of the essential pastry used in the kitchen especially for Ramadan, we use it to make sweet or savoury dishes. As it is difficult where I live to find brick pastry sheets I have decided to make them by myself at home and the result was awesome.

Our unit of measurement will be a cup any size of your choice (I use the smallest cup I have and it gave me 5 brick pastry sheets).

Ingredients:

o 2 cups all purpose flour

o 1 cup fine semolina

o 1 +1/2 tbsp olive oil

o Pinch of salt

o 3 + 1/2 to 4 cups of warm water (you may need a bit more or less depending on the quality of the flour and semolina)

Instructions:

1 - In a bowl, add the dry ingredients together, mix them and add the olive oil;

2 - Pour the warm water and mix well with the hand blender until you reach a smooth texture and thick consistency, let it rest for about 30 minutes;

3 - If you have an electric, ceramic or induction hob preheat a non-stick frying pan at medium temperature - If you have a gas hob fill a large pot halfway with water, reduce the heat to a simmer and place non-sticky frying pan on top of the pot of water. It is important that you choose a pot and frying pan that will fit together (the frying pan should not be close to the water);

4 - Use a silicone brush to spread the batter on the surface of your frying pan, let it cook for about 1 minutes or until it is ready. You will know that the pastry is ready when the edges dry out and pull away from the pan then it is easy to remove it. (I personally use my hand to lift the pastry out the pan);

5 - Place the brick pastry on a plate and cover it with tea towel, bring to a room temperature then put the pastry in the fridge until needed.