Homemade brick pastry sheets for Ramadan

Ingredients

• 200 g All‑purpose flour (Sift before use)
• 1 c. à café Salt (Fine salt)
• 250 ml Water (Room temperature)
• 30 ml Vegetable oil (e.g., sunflower oil) (For greasing the pan and brushing the sheets)

Instructions

1. Prepare the dough

   In a bowl, combine 200 g sifted flour, 1 tsp salt and 250 ml water. Whisk vigorously until you obtain a smooth, lump‑free batter.

   Time: PT5M

2. Dough resting

   Cover the bowl with plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

3. Heat the pan

   Place the non‑stick pan over medium heat and let it warm for 2 minutes. Remove from the heat and place it on a lightly dampened cloth to speed up cooling.

   Time: PT2M

4. Grease the pan

   Brush the pan surface with a paper towel soaked in a little oil, then finish with the silicone brush to achieve a very thin layer.

   Time: PT1M

5. Pour and spread the batter

   Pour a small ladle of batter into the center of the pan and, in a few seconds, spread it quickly into an ultra‑thin layer, making sure to cover the edges and seal any holes.

   Time: PT1M

6. Cook the sheet

   Return the pan to medium heat and cook until the surface turns white and the edges lift easily, about 2 minutes.

   Time: PT2M

7. Remove and oil the sheet

   Carefully lift the sheet with your hands or a spatula, place it on a plate, brush it immediately with a drizzle of oil and cover with a clean cloth to prevent drying.

   Time: PT1M

8. Repeat until batter is exhausted

   Repeat steps 4 to 7 until all batter is used, lightly cleaning the pan between each sheet if necessary.

   Time: PT15M

9. Final rest of the sheets

   Let the sheets rest, still covered with a damp cloth, for 5 minutes before stacking or using them.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

3 g

Fiber

1 g