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Homemade Phyllo Dough
Phyllo dough is a simple dough, based primarily on flour and water, that is rolled out extremely thin and layered to make flaky baked goods.
Ingredients
- all-purpose flour1 kg
- oil, 4 tbsp50 ml
- hot water, hot; 1⅔–2 cups300–400 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Mix all the ingredients using a mixer with a dough hook or your hands. Mix until you get a smooth, elastic but not sticky dough.
Let the dough rest for a few hours, preferably in the fridge wrapped in plastic.
Cut into small pieces. Flatten each piece using a pasta maker. Follow the same procedure of your machine as for pasta: pass it several times in the machine size 1, folding, it in two until you get a nicely shaped dough. Then increment each time the size on the machine until you reached the desired size. You can alternatively use a rolling pin with a lot of courage. The dough should be extremely thin.
Region evidence: no stated origin (basic dish)
