Homemade Phyllo Dough Recipe

Method

1. 1

   For Making the Dough: In a large bowl, combine flour, salt, vinegar. and 2 tablespoons olive oil and whisk to combine. While mixing with one hand, slowly drizzle in 1/2 cup water. Combine with hands until rough, shaggy dough starts to form and dry bits of flour remain at bottom of bowl.

2. 2

   Add additional water, if needed,1 teaspoon at a time until dough forms into a ball and is not sticking to hands or bowl. If dough feels wet or sticky, dust 1/2 teaspoon flour into bowl and knead to incorporate. If dough feels dry or tough and is tearing easily, wet hand with water and slowly incorporate moisture into dough while kneading until soft but not sticking to hands.

3. 3

   Transfer dough to a clean work surface. Knead dough using heel of hand, pressing into dough ball to push dough forward. Knead until dough is smooth to the touch, 2 to 3 minutes. Transfer dough back into bowl. Pour remaining 1 teaspoon olive oil on top of dough and use hand to spread over dough ball. Cover bowl with plastic wrap or transfer to an airtight container and allow to sit at room temperature for 30 minutes or up to 1 hour. Alternatively, refrigerate dough for up to 24 hours before shaping. Bring to room temperature, about 2 hours, before continuing with recipe.

4. 4

   For Rolling Out the Phyllo: Transfer dough to a clean work surface and knead a few times to work any excess olive oil into dough. Cut dough into four roughly equal pieces. Shape each piece into a ball by swirling in circular motion on the counter. Set dough pieces aside and cover with a kitchen towel.

5. 5

   Lightly flour work surface. Working with 1 piece of dough at a time, use a thin wooden rolling dowel or rolling pin to roll out dough, turning one quarter turn to the right after each roll, to maintain circular shape. When dough is rolled out to about 5 inches (approximately the diameter of a hand), dust both sides with flour and set aside. Repeat with remaining dough balls. Let rest for 2 to 3 minutes.

6. 6

   Take one of the rested dough rounds and roll it a few more times, as before, until it reaches about 6 inches in diameter. Wrap dough snuggly around dowel or rolling pin. Dough should be tautly wrapped around the pin.

7. 7

   Using fingertips and palms of hands, roll the pin back and forth while pressing gently and sliding your hands outward toward the ends of the pin. When your hands reach the outer edges of the dough, stop.

8. 8

   Unwrap the dough, rotate it a quarter turn to the right, then re-wrap it around the pin and repeat the rolling motion. Each pass stretches the dough gradually thinner and wider. Continue rolling, unwrapping, and rotating in the same direction to maintain an even shape.

9. 9

   After several passes, the dough will noticeably expand in size. Lightly dust with flour only as needed to prevent sticking—too much flour will make stretching more difficult. If the dough sticks to itself or tears, simply pinch it together to patch. The phyllo sheet is ready when it reaches about 12 inches in diameter. The shape does not need to be perfectly round. Set aside and repeat steps to roll out remaining dough sheets. Use dough immediately.

Nutrition

calories

129 kcal

fatContent

1 g

fiberContent

1 g

sugarContent

0 g

sodiumContent

80 mg

proteinContent

4 g

cholesterolContent

0 mg

carbohydrateContent

25 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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