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Homemade brick pastry sheets
Learn how to make ultra‑thin brick pastry sheets entirely from scratch, perfect for preparing samosas, bricks or wraps. This simple method uses flour, salt, fine semolina and a little water, then cooks quickly in a pan. The sheets keep for 3‑4 days in the refrigerator or several weeks in the freezer.
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Cost Breakdown
Critical Success Points
- • 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).
Safety Warnings
- • Handle the hot pan carefully to avoid burns.
- • Use wooden or silicone utensils to avoid scratching the non‑stick coating.
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