Homemade FIlo or Phyllo Dough - How to Make a Phyllo Dough Recipe from Scratch

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour offers more fiber and nutrients.

In a bowl, make a well in the center of all-purpose flour.

Pour in extra virgin olive oil, a pinch of salt, and white wine vinegar into the well.

Add warm water and mix with fingers until the dough comes together.

Transfer the dough onto a work surface and knead for about 5 minutes until smooth and supple.

Wrap the dough in plastic and let it rest at room temperature for at least 1 hour (up to 2.5 hours).

Unwrap the dough and dust with flour.

Portion the dough into balls weighing 20 grams each using a digital scale.

Roll each dough ball into thin sheets, dusting with a cornstarch and flour mixture in between.

Stack the rolled sheets, dusting with cornstarch mixture to prevent sticking.

Roll the stacked sheets out until they are doubled in size, separating layers with cornstarch as needed.

Restack the layers, ensuring enough cornstarch is between each one.

Commence the final rolling until the dough is paper thin, dusting with cornstarch as needed.

Peel off each layer to reveal thin, supple filo dough.

Cooking Techniques

Equipment Needed

Dietary

Allergens