Warkha pastry

Warkha pastry is traditionally used for the briouats (recipe below). This is Robert Carrier's so-called simpler version. It's more like a batter, whereas the traditional dough is a real challenge, and he suggests using an electric crêpe pan. Even this isn't a cinch, I have to admit, but if you want to have a go, here it is. It's best to use the pastry sheets immediately as once they dry they may be too brittle to work with. There's no shame in buying ready-made warkha (if you can find it) or filo for the briouats, though.

300g plain flour
150g strong flour
1tbsp salt
700-800ml warm water to mix
4tbsp vegetable oil plus some extra for brushing or spraying

Sieve the flours and salt into a bowl and make a well in the centre. Add 700ml warm water and the vegetable oil. Mix into a thick batter – if it's too thick add a little more water – and strain through a sieve into another bowl. Heat a non-stick crêpe or frying pan – the largest you have as you'll need the pastry strips to be 30cm long – on a low heat and pour a very thin layer or brush the batter as thinly as possible on to the pan. Allow it just to dry out for a minute or so, don't let it get crisp, then slide it on to a plate. Either spray with a mist of oil or brush very gently with oil. Repeat the process with the rest of the mix and stack them on to the plate. Use immediately. Storing them in the fridge, even covered in foil or clingfilm, may not prevent them hardening.