Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Homemade Phyllo Dough

Phyllo dough is a simple dough, based primarily on flour and water, that is rolled out extremely thin and layered to make flaky baked goods.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 kg all-purpose flour
  • 50 ml (4 tbsp) oil
  • 300–400 ml (1⅔–2 cups) hot water

Method

  1. Mix all the ingredients using a mixer with a dough hook or your hands. Mix until you get a smooth, elastic but not sticky dough.
  2. Let the dough rest for a few hours, preferably in the fridge wrapped in plastic.
  3. Cut into small pieces. Flatten each piece using a pasta maker. Follow the same procedure of your machine as for pasta: pass it several times in the machine size 1, folding, it in two until you get a nicely shaped dough. Then increment each time the size on the machine until you reached the desired size. You can alternatively use a rolling pin with a lot of courage. The dough should be extremely thin.