dough for ouarka (layers for bastela)

Ingredients for a bastela of 8 gigeons:

* 500 g (1 ibs 2 oz) of hard wheat flour sifted with a silk sieve (chtato)

* 500 g (1 ibs 2 oz) of fine sifted flour

* 1 teaspoonful of salt

Preparation: 

Mix to a dough of the same consistency as for bread. Knead thoroughly, taking care not to spoil the elasticity, then continue adding water, little by little, beating in air. This should have the consistency of dough for Moroccan fritters. To test, take a little of the dough between the fingers.

Let go, as it to let it drop, and catch it as it falls. The dough should follow the movement of the hand, Continue kneading the dough, lifting it with both hands placed flat on top of it and knock back several times against the table, Then take this soft elastic dough, put it into a bowl, cover with 1 or 2 mm of water(1/20 or 1/10)andleave for about 1 hour.