You can use your hands, a food processor or a stand mixer with dough hook to make the pastry dough for Kaab el Ghazal. You'll want to knead the following ingredients for 20 minutes by hand, or for 10 minutes by machine, to yield a smooth, elastic dough.
- 3 cups (375 g) flour
- 1/2 teaspoon salt
- 2 small eggs (or 1 1/2 large eggs)
- 3/4 cup (170 g) unsalted butter, melted
- 4 to 5 tablespoons orange flower water
Divide the dough into 4 to 6 portions. Cover with plastic and leave to rest at least 15 minutes before rolling out. Keep any dough not being used under the plastic as you work.
Lightly dust a work surface with flour. Roll a portion of dough until quite thin, about the thickness of a very thin piece of cardboard. Lift up the dough and reposition it several times as you work to facilitate the rolling-out.
