Burik sheets is one of those things that when you learn to do alone marks the crowning of a career in a kitchen: simple in ingredients, indescribable and mysterious in quantity (here, "it enough" is intolerably of obligation), inexplicable and tormented in case, frustrating in the first results, magical in the success. To make 12-14 sheets I have taken 200 gr. of flour and approximately 200 ml of fresh water. I have mixed very well up to remove all the lumps and I have left to rest for two hours into the fridge.
I have taken a frying pan non-stick of approximately 22 cm in diameter and I placed above the low heat.... here is the difficult: take the right-hand a "handful" of dough that must not be too liquid it is too thick, we say that away must drag a trail of dough with him. We must lay a hand on the pan warm drawing an round very quickly, from right to left, starting from the outside to the inside, leaving pass a minimum quantity of dough of height 1 millimetre approximately. Cooking to 8x11mm, it should be removed very quickly. The result is a thin neutral taste which can be used for sweet and salted for things. If you have already thrown away kilos of flour without results, go to Castroni and buy brik sheets ready, but will not be as good...
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