The pastry dough being used here is called warqa. Its traditional method of preparation is so tricky to master that most Moroccans purchase warqa from vendors who specialize in making it. In recent years, however, a much easier preparation method has gained in popularity. Moroccan food expert and cookbook author Paula Wolfert was the first to introduce me to it, and after a few tries, I have to agree that the technique is worth sharing. How to Make Warqa shows the fairly simple process of "painting" batter onto a non-stick pan. With a little practice, you'll soon be making your own paper-thin warqa sheets perfect for creating bastilla, briouats or other pastries.
Photo © Christine Benlafquih