183 – Moroccan Warka Dough with Paula Wolfert — Part II
- 8 ounces high-gluten flour
- 1/4 cup all-purpose flour or extra-fine semolina flour
- 1 teaspoon salt
- 1 tablespoon cider vinegar or fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons vegetable oil fro brushing the cooked leaves
- 1 tablespoon sugar (optional)
Step 1: The day before:
1- To prepare the batter, combine the two flours and salt (as well as sugar – surgar is optional) in a food processor and pulse to sift. With the machine running, add 1 cup water and the vinegar. Once the dough forms a smooth ball, add the oil through the tube and process the dough for 30 seconds. With the machine running, slowly pour in ¾ cup more water and process for another 30 to 45 seconds, or until you have a smooth batter. Pour into a container, cover, and refrigerate overnight.
Step 2: The following day:
1- To make the warqa, set a deep pot of water on the stove and bring to a fast boil. Set a nonstick skillet that sits snugly over the pot, and secure with kitchen string. Before making the first pastry leaf, use a silicone brush to oil the skillet, then wipe it dry with a paper towel.
2- Use a bristle brush to stir up the batter, then lift up the brush thick with batter and quickly brush the batter evenly over the hot skillet; use a circular motion to create a thin film-like layer. If necessary, stir the batter and apply a thinner second layer to fill in any empty spaces. (Don’t’ worry about lacy edges or tiny cracks in the center.) Cook the leaf for about 2 minutes, or until it turns completely white and the edges being to curl, but it is still supple. The pastry is cooked only on one side. Use your fingertips to lift the pastry out of the skillet, transfer to a paper towel, shiny cooked side up, and quicly brush all over with oil. Cover with another paper towel and gently press to remove excess oil. Leave the paper towel on the pastry.
3- Stir up the batter and make another pastry leaf as described above, then oil and cover with a paper towel, stacking the leaf on the previous one. Continue making leaves and stacking them, then slide the stack (leaves and paper) into a plastic bag to prevent them from drying out. The package can be kept in the refrigerator for up to 3 days or frozen for up to 1 month.
NOTE: This recipe is taken from Paula Wolfert’s book “The Food of Morocco” – page 130-131