Homemade Phyllo Filo pastry sheet (eggless) / Brick Pastry / Moroccan Warka

So thin!

Crispy spring rolls

I usually buy the pastry sheets which I use to make my samosa and spring rolls. My friend, Mrs. Safeena Harris, does make her own sheets, but the time and effort involved will make tears well up in your eyes!
Yesterday while watching Masterchef Australia, they mentioned something called 'pate au bric' or something like that. They also said that usually it is used to encase savory fillings and then baked / deep fried. Surely I had to get hold of the recipe!
After researching online, I got to know that it is indeed something like filo pastry, but a lot thinner. It is Moroccan / north African in origin and is called - warka there.
I followed a video online to make my warka sheets. Find the Link here.

Ingredients:
All purpose flour - 150 gms
Salt - 1 tsp / 2 gms
Water - 1 cup + 2 tbsp
Lemon juice - 1 tbsp
Olive oil - 1 tbsp

Method:
Mix all the above into a smooth paste, and keep covered and refridgerated overnight.

 After mixing at night

How it looks the next day

Next morning, heat a deep vessel with water and place a non-stick pan slightly bigger than the water holding vessel over it.

Mix the batter well.
Use a basting brush to spread thin lines over the heated non stick pan and wait for the pastry to change colour from transparent to translucent to white.

 Started making round sheet 

Square shape is better

Apply 3-4 drops of oil on the pastry.

Peel from the pan.

See how thin the sheets are!

Repeat with the rest of the batter.

Keep the sheets covered and refridgerate the unused sheets for upto 3 days.
Make samosas, spring rolls or other sweets like baklava with these tasty sheets.
P.S -You might have to use more than 1 sheet per piece, as the sheets are VERY thin.

Filling made with red cabbage and capsicum

To know more on spring roll filling, folding, click here.