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

• 1 kg all-purpose flour
• 50 ml (4 tbsp) oil
• 300–400 ml (1⅔–2 cups) hot water

Steps

1. 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.
2. Let the dough rest for a few hours, preferably in the fridge wrapped in plastic.
3. 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.

More recipes with flour

Adapted from “Homemade Phyllo Dough” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.