Homemade Filo Dough

1. 1

   Sift the flour and salt into a deep mixing bowl. Beating constantly with a large spoon, pour in the water in a thin, slow stream and beat until the flour and water are well-blended. Then knead the dough in the bowl by pressing in down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat 5-20 minutes, or until the dough can be gathered into a soft, somewhat sticky ball.

2. 2

   Add the olive oil, 1 tablespoon at a time, kneading well after each addition and continue kneading for about 25 minutes longer, or until the dough is smooth and satiny. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 2 hours. (Tightly covered, the dough can be kept at room temperature for overnight or for about 12 hours, or in the refrigerator for a week or so. If refrigerated, it should be brought to room temperature before it is rolled).

3. 3

   When you are ready to roll and use the dough, divide it into 20 equal portions and shape each piece into a ball about 1 1/2 inches in diameter. Sprinkle a smoothly woven kitchen towel with a little cornstarch and, one at a time, roll each ball with a rolling pin into a round about 7 inches in diameter. As they are rolled, place the rounds between strips of wax paper and stack them on a plate. Then cover all the rounds with a kitchen towel and let them rest for about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.