Basic Phyllo Dough

1. 1

   In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt.

2. 2

   Add the water, olive oil and vinegar or lemon juice.

3. 3

   Mix on low speed for 3 minutes, then increase speed to medium.

4. 4

   Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant.

5. 5

   The whole mixing process should take about 10 to 12 minutes.

6. 6

   Transfer the dough to an oiled bowl.

7. 7

   Cover tightly with plastic wrap, and let stand for 1 hour at room temperature.

8. 8

   You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks.

9. 9

   Bring to room temperature before using.

10. 10

    (If its frozen, first defrost in the refrigerator.)

* Per serving · 4 servings · Values may vary.

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