Homemade brick pastry sheets
Homemade brick pastry sheets is a medium Maghreb recipe that serves 4. 35 calories per serving. Recipe by Cooking Love Soulef on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $0.30 total, $0.08 per serving
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
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
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
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
Preheat the pan
Heat the non‑stick pan over medium heat (about 180°C) for 5 minutes.
Time: PT5M
Temperature: 180°C
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
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
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
Dietary info: Vegetarian, Vegan, Lactose‑free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Gluten
Ingredient Substitutions
- Instead of All-purpose flour: Whole wheat flour, Rice flour (for gluten‑free version)
- Instead of Salt: Sea salt, Himalayan pink salt
- Instead of Fine semolina: Medium wheat semolina, Fine polenta
- Instead of Warm water: Filtered water
- Instead of Vegetable oil: Olive oil, Melted butter
Equipment Needed
- Large bowl
- Measuring spoon
- Cooking brush
- Non‑stick pan (or crepe pan)
- Spatula or palette
- Plastic wrap
- Clean kitchen towel
- Refrigerator
- Microwave oven (to reheat the sheets) (optional)
Critical Steps — Do Not Skip
- Achieve a smooth and elastic dough (step 2).
- Let the dough rest for 30 minutes (step 3).
- Spread the dough very thinly with the brush (step 5).
- Quick cooking over medium heat to prevent the sheet from becoming brittle (step 6).
Chef Tips from the Video
- Use very warm water (about 30‑35°C) to make kneading easier.
- For ultra‑transparent sheets, add a pinch of sugar to the dough.
- If you don't have a brush, use the back of a lightly oiled wooden spoon.
Troubleshooting
The dough is too sticky and does not release from the bowl.
Add 1‑2 tablespoons of extra flour and knead until a non‑sticky consistency is achieved.
The sheets tear when lifting them from the pan.
Make sure the pan is properly preheated to 180°C and that the dough layer is thin enough. Cook until the edges naturally release.
The sheets remain wet after cooking.
Extend cooking by 10‑15 seconds on each side and ensure the pan is not too wet.
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Wrap each sheet in plastic wrap then place in a freezer bag, up to 1 month.
Room temperature: Do not keep at room temperature for more than 2 hours, the sheet will dry out.
Make-Ahead Tips
- Prepare the sheets ahead of time and freeze; quickly reheat in the microwave before use.
- If the dough becomes too dry during resting, cover with a damp cloth.
Last updated: August 20, 2026
