Phyllo Dough
Delicate, paper-thin dough sheets used for pastries like baklava and spanakopita.
This homemade phyllo dough yields ultra-thin layers perfect for both sweet and savory dishes.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Water - 250 ml
- Flour - 500 g
- Salt - 1 tsp
- Olive Oil - 30 ml
- Vinegar - 1 tbsp
Directions
Step 1
In a large bowl, whisk 500 g flour and 1 tsp salt.
Step 2
In another bowl, combine 250 ml water, 30 ml olive oil, and 1 tbsp vinegar.
Step 3
Gradually pour liquids into flour, stirring until a shaggy dough forms.
Step 4
Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
Step 5
Wrap in plastic and rest 30 minutes.
Step 6
Divide into 20 balls; on a floured surface roll each into as thin a sheet as possible (paper-thin).
Step 7
Stack with a light dusting of flour between sheets if not using immediately.
Cook's Notes
Keep dough covered and lightly floured to prevent drying; work quickly for best results.