Homemade brick pastry sheets

Ingredients

• 250 g All-purpose flour (Sift before use)
• 0.5 c. à café Salt
• 2 c. à soupe Fine semolina (Approximately 20 g)
• 150 ml Warm water (Add gradually until a supple and elastic dough is obtained)
• 1 c. à soupe Vegetable oil (To grease the brush and the pan)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour, add the salt and the 2 tablespoons of fine semolina. Mix using a spoon or a whisk.

   Time: PT5M

2. Form the dough

   Gradually pour the warm water while mixing until a supple, smooth and slightly elastic dough is obtained. Knead by hand for 5‑7 minutes.

   Time: PT10M

3. Dough resting

   Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.

   Time: PT30M

4. Preheat the pan

   Heat the non‑stick pan over medium heat (about 180°C) for 5 minutes.

   Time: PT5M

   Temperature: 180°C

5. Spread the dough into an ultra‑thin sheet

   With your hands, take a small ball of dough (about 10 g) and spread it directly in the hot pan using the lightly oiled brush, forming a very thin and even layer.

   Time: PT5M

6. Cooking the sheet

   Cook for 1‑2 minutes until the edges easily release from the pan edge. Flip quickly if needed, then cook another 30 seconds on the other side.

   Time: PT15M

   Temperature: 180°C

7. Cool and store

   Transfer each cooked sheet onto a clean kitchen towel, stacking them without sticking together. Let cool completely before placing them in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

35

Protein

1 g

Carbohydrates

7 g

Fat

1 g

Fiber

0.5 g