Warka - Moroccan Feuilles De Brick – (phyllo dough)

Phyllo and commercial brick pastry are not the same as warka – Moroccan Feuilles De Brick, they’re not as thin nor as tender. Good strong flour is important, I use bread flour with some durum fine semolina.

The warka dough must sit in the fridge for at least two hours for the gluten in the flour to develop. In Morocco, they use what looks like an upside-down tray or paella pan made of copper. I use a heavy non-stick frying pan.

Full recipe:
https://www.chefrachida.com/moroccan-...

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