Filo Dough
1 hour Recipe Yield:
800 g Difficulty:
Medium recipe
Filo dough is a very thin stretched dough, translated from Greek as a sheet. The dough is really very thin, about 1 mm. They almost always buy it because they think it is very difficult to prepare. This is not true, phyllo dough is absolutely not difficult to prepare and does not take much time. In order to understand this, you need to try and you will understand that it is not so scary and impossible.
Recipe Ingredients
Cooking Recipe
The recipe for phyllo dough is very simple. Pour olive oil, warm water, vinegar into the sifted flour, add salt and knead into an elastic dough. Wrap the dough in film and set aside for 1-2 hours.
When the dough has rested, divide it into 20 parts and cover with film. It is better to do this using scales. Each piece of dough should weigh 20 grams. Mix corn starch with flour. Sprinkle the table with the resulting mixture, roll out each piece of dough, sprinkling with the starch mixture.
Roll out the dough to approximately 10 cm in diameter. Sprinkle each tortilla well with the corn mixture and place one on top of the other. Next, roll out a stack of 5 tortillas very thin, each time sprinkling with corn mixture. Filo dough is ready, cover each sheet with baking paper and film.