Homemade Brick Pastry (Dyoul)
Experience the delightful crunch of homemade Brick Pastry, crafted to perfection with just a few simple ingredients! These ultra-thin sheets are not only sturdier but also far crispier than anything you can find at the store—ideal for Ramadan feasts or prepping ahead for your favorite dishes. Roll them out with love and watch your culinary creations come to life!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 5 glasses of cold water (≈ 1.25 L) (42.2 fl oz)
🫙Pantry Staples(2)
- 5 glasses of sifted flour (≈ 500 g) (4 cup)
- A little neutral oil (to brush the sheets)optional
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
👨🍳 Instructions
- 1
The batter should be very fluid, like a light crepe batter.
- 2
Let it rest for 10 to 15 minutes for more flexibility.
- 3
The first sheet is often a failure: the pan must be very hot.
💡 Pro Tips
- ✓Heat your non-stick pan to exactly 400-425°F before applying batter - test by dropping a small amount that should sizzle and set within 2-3 seconds without browning.equipment400-425°F
- ✓Achieve the proper batter consistency by targeting a viscosity similar to heavy cream - it should coat a spoon but drip off in a steady stream, not droplets.techniqueheavy cream viscosity
- ✓Rest the batter for 10-15 minutes to allow gluten strands to relax and flour particles to fully hydrate, reducing tearing by up to 60% during stretching.timing10-15 minutes
- ✓Work the batter in a circular motion from center outward using the bottom of your ladle, creating paper-thin sheets of 0.5mm thickness for optimal flexibility.technique0.5mm thickness
- ✓Remove each sheet when edges just begin to lift naturally (15-20 seconds) - overcooking by even 5 seconds creates brittle pastry that cracks when folded.timing15-20 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Brick Pastry (Dyoul)
Experience the delightful crunch of homemade Brick Pastry, crafted to perfection with just a few simple ingredients! These ultra-thin sheets are not only sturdier but also far crispier than anything you can find at the store—ideal for Ramadan feasts or prepping ahead for your favorite dishes. Roll them out with love and watch your culinary creations come to life!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 5 glasses of cold water (≈ 1.25 L) (42.2 fl oz)
🫙Pantry Staples(2)
- 5 glasses of sifted flour (≈ 500 g) (4 cup)
- A little neutral oil (to brush the sheets)optional
🧂Spices & Seasonings(1)
- 1 teaspoon of salt (5 ml)
👨🍳 Instructions
- 1
The batter should be very fluid, like a light crepe batter.
- 2
Let it rest for 10 to 15 minutes for more flexibility.
- 3
The first sheet is often a failure: the pan must be very hot.
💡 Pro Tips
- ✓Heat your non-stick pan to exactly 400-425°F before applying batter - test by dropping a small amount that should sizzle and set within 2-3 seconds without browning.equipment400-425°F
- ✓Achieve the proper batter consistency by targeting a viscosity similar to heavy cream - it should coat a spoon but drip off in a steady stream, not droplets.techniqueheavy cream viscosity
- ✓Rest the batter for 10-15 minutes to allow gluten strands to relax and flour particles to fully hydrate, reducing tearing by up to 60% during stretching.timing10-15 minutes
- ✓Work the batter in a circular motion from center outward using the bottom of your ladle, creating paper-thin sheets of 0.5mm thickness for optimal flexibility.technique0.5mm thickness
- ✓Remove each sheet when edges just begin to lift naturally (15-20 seconds) - overcooking by even 5 seconds creates brittle pastry that cracks when folded.timing15-20 seconds