Description
this is my go-to way to make homemade brick pastry sheets, also called dyouls or malsouka sheets. A thin batter, brushed onto a steam-heated pan, turns into soft, flexible wrappers for savory or sweet fillings.
Ingredients
Scale
- 400 ml warm water
- 250 g all-purpose flour
- A little salt
- 2 tbsp fine semolina
Instructions
- Mix all the dry ingredients.
- Add the water gradually while whisking to get a very thin batter.
- Let it rest for a little while.
- Place a pan over a bain-marie.
- Use a brush to spread the batter evenly over the pan.
- Cook until the batter gently releases from the edges of the pan.
- Place the brick pastry sheets on a clean cloth.
- Lightly oil the surface and cover the dyouls so they don’t dry out.
- Prep Time: 15 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1 sheet
- Calories: 75 kcal