Phyllo Dough
Author: 
Recipe type: Dough
Cuisine: Greek
Prep time: 
Total time: 
Serves: 10-12
 
Phyllo Dough has many uses. If you want the best tasting baklava, then make your phyllo dough from scratch.
Ingredients
  • 2 1⁄2 cups AP Flour
  • Pinch of salt
  • 2 T plus 1 tsp neutral oil
  • 225-250 ml water
Instructions
  1. Add the flour and salt to a large bowl and mix well. Add the oil and half the water and begin to mix with a wooden spoon. Continue to add the water as needed to form a moist tacky dough. You may not need all the water. You may need more. Transfer dough to the table and knead until smooth. If the dough feels dry, wet your hands and continue to knead. Remember, it should feel a bit tacky, not sticky. When smooth and tacky place into an oiled bowl, turn once to coat in oil and cover the bowl with plastic wrap to rest for about 1 hour.
  2. Roll dough out with a rolling pin to as large as you can. Eventually it will grow larger and wider than the pin. If sticky, dust with cornstarch. Now, abandon the pin and begin to hand stretch the dough as you would pizza dough. Use the backs of your hands to keep rotating the dough allowing gravity to gently stretch the dough. You can get help from someone else as it grows larger or place it down on a table dusted with cornstarch to continue to gently stretch the dough, using the backs of your hands to gently pull the dough from underneath. You should end up with a dough, thin enough that you can read words on a paper through the sheet. Cut into desired size sheets, layer and cover in plastic wrap.
  3. At this stage you can use right away, or freeze.
Recipe by A Day in the Bite at https://www.adayinthebite.com/baklava/