Start by making the batter. Paula Wolfert explained to me that a fairly high-gluten flour is essential to making warqa leaves which have suitable strength and elasticity for folding and shaping. Outside of Morocco, you can look for flour which is labeled as high-gluten, high-protein, or ideal for bread making. In Morocco you won't find labels which include this information, but most all-purpose white flours in Moroocco should have adequate gluten. A little semolina or durum flour added to the mix helps strengthen the warqa. I've included this in my recipe below, but you won't necessarily find that addition in Morocco, where the traditional dough is often made with only white flour, water and a little bit of oil.
Warqa or Brick Pastry Recipe
In a food processor, combine the following ingredients and process for a minute or two, until silky smooth:
- 1 3/4 cup (400 ml) water
- 2 tablespoons vegetable oil
- 2 scant cups (250 g) high gluten flour
- 3 tablespoons (30 g) durum flour or fine semolina
- 1/2 teaspoon salt
Pour out the mixture into a bowl, straining it if you notice any balls or lumps. Cover the batter and leave to rest for an hour at room temperature, or longer in the fridge. (Paula Wolfert's warqa recipe suggests leaving the batter overnight.)
