Brick Pastry (Warka)
Brick pastry or Warka is not universally available, but you can make a good approximation at home using this simple recipe.
  Serves:  8 sheets       Print   FavoriteLoading Add to My Favourites
  • 200 g (7 oz) plain flour
  • 2 tbsp fine semolina
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • ½ tsp salt
  1. Sieve the flour into a bowl. Add in the semolina, salt, lemon juice and olive oil. Mix well.
  2. Make a well in the centre of the mixture and add 200 ml (7 fl oz) of water. Beat well or use a food processor.
  3. Continue to add water 1 tbsp at a time until the batter flows easily.
  4. Heat a large pan of water to boiling and place a large flat non-stick pan on the top. Allow the flat pan to come to temperature.
  5. Using a soft pastry brush, apply the batter thinly onto the pan. Paint in circles starting from the outside.
  6. Apply another coat of batter to any areas that seem thin. Allow the warka to cook for about 2-3 minutes until it starts to peel at the edges.
  7. Peel the warka from the pan and brush lightly with vegetable oil. Dab with a piece of kitchen towel to remove excees oil.
Titli's Tips
The smoother you can make the batter, the smoother the warka will be. Keep them in a plastic bag in the ‘fridge or freezer by separating sheets with baking paper.

If they seem a little brittle when you come to use them, brush lightly with milk and they will fold and stick easily.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 106 5%
Calories from Fat 7
Total Fat 0.8g 1%
Saturated Fat 0.1g 0%
Unsaturated Fat 0.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 21.0g 7%
Dietary Fibre 0.8g 3%
Sugars 0.1g
Protein 2.9g 5%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.