Briks Dayouls (Dayoul Pastry Sheets) is a traditional Algerian recipe for a classic thin lace-like pastry sheets made by frying semolina batter on a griddle pan. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Dayoul Pastry Sheets (Briks Dayouls).
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This is a classic North African pastry that's prepared rather like a crêpe. Traditionally it's poured through a special spreading funnel onto an inverted tin or copper plate inverted onto a hot brazier. I would suggest using a griddle.
Ingredients:
1kg fine semolina
salt
water
olive oil for greasing
Method:
Sift the semolina into a large bowl. Stir in a pinch of salt then form a well in the centre and add 200ml of cold water. Incorporate the semolina flour into the water then keep adding more water, a little at a time, until you have a smooth batter that's a little thicker than single cream.
Put a griddle over high heat. When hot, dip a piece of kitchen paper in olive oil and use to spread a thin film of oil over the griddle. Take a ladle of the batter (or use a funnel) and spread this thinly in a single layer on the griddle. The will cook almost instantly and need to be removed from the pan with a palette knife. Set aside and prepare the next pastry sheet.
When done properly the pastry sheets should be so thin that they look like lace.
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