320 – Moroccan Warka Dough Recipe / الورقة

Ingredients :

• 1 3/4 cup (226 grams) high-gluten flour
• 1/4 cup (40 grams) fine semolina flour
• 1 teaspoon salt
• 1 tablespoon cider vinegar or fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 3/4 cup (177 ml) water
• Vegetable oil for brushing the cooked leaves

Directions :

Step 1: The day before – Preparing the Batter
1- To prepare the batter, combine the flour, semolina, and salt  in a food processor and pulse to sift.
2- With the machine running, add 1 cup water and the vinegar.
3- Once the dough forms a smooth ball, add the oil through the tube and process the dough for 30 seconds.
4- 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 – Getting ready!
1- To make the warqa, set a deep pot of water on the stove and bring to a fast boil.
2- Set a nonstick skillet that sits snugly over the pot, and secure with kitchen string.
3- Before making the first pastry leaf, use a silicone brush to oil the skillet, then wipe it dry with a paper towel.

Step 3: Making the Warka
1- 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.
2- 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.)
3- Cook the leaf for about 2 minutes, or until it turns completely white and the edges being to curl, but it is still supple.
4- 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.
5- Cover with another paper towel and gently press to remove excess oil. Leave the paper towel on the pastry.

Step 4: Final steps
1- 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.
2- Continue making leaves and stacking them, then slide the stack (leaves and paper) into a plastic bag to prevent them from drying out.
3- The package can be kept in the refrigerator for up to 3 days or frozen for up to 1 month.

This recipe is taken from Paula Wolfert’s book “The Food of Morocco” – page 130-131