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Warka Dough

Warka Dough is a traditional Moroccan recipe for a classic very thin dough made from bread flour that is traditionally used for pastillas and briks. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Warka Dough.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+45 minutes chilling)

Makes:

10–12

Rating:

Tags : Baking RecipesMorocco Recipes

This is the traditional North African dough used to make Tunisian briks and Moroccan pastilla. The secret of this recipe is perseverance, as it's not easy to get right and it's not often made outside North Africa. You also need a flour with a very high gluten content. Ordinary flours will not do and you will need a strong bread flour at the very least.

The pan that the sheets of warka are made on is as important as the dough itself. In Morocco they use what looks like an upside-down tray or paella pan made of copper. A non-stick frying pan that just fits snugly on top of a saucepan is ideal then tie the handles together to stop any movement.

Ingredients:

300g strong white bread flour
3 tsp olive oil (or sunflower oil)
3 tsp white wine vinegar
300ml tepid water
2 tbsp tepid water

Method:

Sift the flour into a large bowl. In the meantime, combine the oil, vinegar and the 300ml water together in a jug. Slowly start beating the liquid into the flour (a third at a time) using your fingers, making certain you beat out any lumps as they appear. Once all the water in the jug is incorporated, beat well with your fingertips for 3 minutes (as if whisking egg whites). Cover, transfer to the refrigerator and allow to relax for about 45 minutes.

While the warka dough is resting, get your warka pan ready. Fill your saucepan with water to just over half-full and bring to the boil. Reduce to a gentle simmer, and cover with the warka pan (make certain to never let the water run dry).

Remove the dough from the fridge and beat in the additional 2 tbsp water. The dough should look glossy and smooth. Wash and dry your hands, set a large plate beside you with four pieces of greaseproof paper on top. Briefly beat the warka one more time (this will momentarily strengthen the gluten and make it easier to handle). Pull off a piece of dough the size of a golf ball in your hand, and take a little time to get the feel of controlling it in the palm of your hand.

Dab the dough on to the hot warka pan and keep dabbing until you have formed a complete circle with no gaps, of about 25cm in diameter. With the other hand, peel off the pastry and place on a plate in between the paper. There is enough dough for the first two or three sheets to be testers. Continue until you have eight proper sheets. Every now and then give your arm a rest before beating the warka dough and picking up a fresh piece. You can make warka a few hours in advance, but be sure to wrap the plate in clingfilm, as it can dry out and crack.