Homemade brick pastry sheets for Ramadan
Homemade brick pastry sheets for Ramadan is a medium Moroccan recipe that serves 4. 120 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 35 min | Cook: 22 min | Total: 1 hr 12 min
Cost: $0.47 total, $0.12 per serving
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
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
Dough resting
Cover the bowl with plastic wrap and let rest for 30 minutes at room temperature.
Time: PT30M
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
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
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
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
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
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
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
Dietary info: vegetarian, vegan, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten
Ingredient Substitutions
- Instead of All‑purpose flour: whole wheat flour
- Instead of Salt: sea salt
- Instead of Water: filtered water
- Instead of Vegetable oil (e.g., sunflower oil): light olive oil, canola oil
Equipment Needed
- Mixing bowl
- Whisk
- Plastic wrap
- Non‑stick pan (or crepe pan)
- Silicone brush
- Paper towel
- Clean cotton cloth
- Spatula (silicone or wood) (optional)
Critical Steps — Do Not Skip
- Dough resting (30 min)
- Grease the pan with a thin layer
- Spread the batter in an ultra‑thin layer
- Cook until fully whitened
Chef Tips from the Video
- Use a whisk to avoid lumps.
- A slightly damp cloth speeds up pan cooling.
- Work quickly to spread the batter before it dries.
Troubleshooting
The batter is too thick and the sheets are difficult to spread.
Add a little water (1 to 2 tbsp) and mix until you reach a fluid consistency, similar to a very light crepe.
The sheets tear when lifting.
Make sure the pan is hot enough and the oil layer is sufficient; cook a bit longer until the sheet releases easily.
Storage
Refrigerator: Store the sheets in an airtight container, covered with a damp cloth, for up to 2 days.
Freezer: Stack the sheets separated by parchment paper, place them in a freezer bag and keep for up to 1 month.
Room temperature: At room temperature the sheets dry quickly; avoid this.
Make-Ahead Tips
- Prepare the sheets the day before and keep them in the refrigerator.
- Stack the sheets with parchment paper between each to prevent sticking.
Last updated: August 20, 2026
