Dough Brick classic recipe

To prepare the Brik dough, first sift the wheat flour into a large bowl, breaking all the lumps. Then add a little (pinch) of salt and mix all the dry ingredients together.

Then you need to make a hole or a small depression in a bowl with flour and pour warm water into it (preheat it slightly, but not much). Next, pour in vegetable oil. In this case, you can use ordinary refined sunflower or olive oil, but it is better if it is without a pronounced smell. Otherwise, it can give an obtrusive flavor and taste to the finished dough and subsequently spoil the dish.

Mix all the ingredients first with a tablespoon, and then knead the dough with clean hands. It will take quite a long time to knead the dough - about 20 minutes or more. It will also require a lot of patience and strength in your hands. If necessary, you can add a little flour (it all depends on the variety and the presence of gluten in it).

As soon as the dough has stopped sticking to your hands and has become tight and elastic, it is ready. After that, it must be wrapped in cling film and put in the refrigerator for about an hour or a little more.

After the dough has "rested" enough in the cold, it can be used in business. Due to its structure, such dough can be rolled out to a translucent sheet. It is very convenient for making various rolls, sweet and not only baking. In general, anything can serve as a filling. It can also be used as an alternative to the exhaust test or the Filo test.

As an option, such dough can be prepared for the future and frozen. And if necessary, get it out of the freezer and use it.

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