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.
1 kg all-purpose flour
50 ml (4 tbsp) oil
300–400 ml (1⅔–2 cups) hot water
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.
- •If you use a pasta roller to make lasagne style dough sheets, you can then use a rolling pin to make it wider and even thinner. For example cut the pasta roller sheets into 40cm lengths then use a rolling pin to obtain 40x30cm sheets.
- •Phyllo dough is used in several countries, with slight variations. You might want to adjust the quantity of oil or add lemon juice, vinegar, spirit, salt, or even egg whites.