Brick Leaves

In a large bowl, start by sifting the flour, salt, and semolina. It is essential to use fine semolina to achieve a perfect texture. If you don't have semolina on hand, feel free to grind it using an electric coffee grinder, making sure to get a fine powder that will help create a smooth dough. Once you have the mixture of flour, salt, and semolina, begin to gradually add warm water. It is important to mix vigorously with a spatula or whisk to avoid lumps forming. The dough should become smooth and fluid, similar to that used for pancakes. If you feel that the dough is too thick, add a little more warm water in moderation.

Prepare a non-stick pan that you will put on the heat, letting it get hot. Before the first use, grease the bottom of the pan with a paper towel soaked in a few drops of oil. It is important not to add oil directly to the pan, as the goal is to achieve the cleanest and healthiest result. Using a kitchen brush, take a bit of the dough and brush the bottom of the pan with an extremely thin layer. Do not try to cover the entire surface at once; it is better to apply the dough in several layers.

Carefully observe how the dough in the pan changes from a white shade to a transparent one as it cooks. This is a sign that it is ready to be brushed again in the uncovered spots and over the already cooked layer. Continue adding dough until you achieve the desired thickness, which should be very thin and elastic, similar to a fine pancake. As you cook them, place each layer between towels to avoid hardening quickly.

These preparations can be stored in the refrigerator for about two days, wrapped in a nylon bag, or can be frozen to last up to a year. This way, you will always have a versatile ingredient on hand, ready to be used in various dishes, from appetizers to main courses. Enjoy every bite, knowing that you have created something delicious and healthy!

 Ingredients: For 25-30 pieces: -250 g white flour -2 tablespoons fine semolina, mandatory -1 pinch of salt -600 ml lukewarm water

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