Homemade Phyllo (or Filo) Dough

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Repeat with the remaining 15 balls of dough in batches of 5.'}

📊 Nutrition Facts

Per serving (8 servings total)

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