Phyllo dough

Name: Phyllo dough
Total time: 60 s
Yield: 4 servings
Cuisine: American
Ingredients: 750 grams flour for all purp; 1/2 cup olive oil; 3 tbsp vinegar; 1 cup warm water; 1 tsp salt; 1 olive oil*; 1 flour for all purp*

Alma.Terror @cook_2714118

How to "open" it

Alma.Terror @cook_2714118

How to "open" it

Saved

Ingredients

1 minute

4 servings

750 gramsflour for all purp
1/2 cupolive oil
3 tbspvinegar
1 cupwarm water
1 tspsalt
1olive oil*
1flour for all purp*

Saved

Steps

1 minute

1

SIFT the flour into a bowl or mixer and add the salt, the vinegar and the oil.
2

Then we put the water SLOW and not all at once. we need a dough that is soft but not sticky.
3

IF it's too sticky add flour, if it' too hard add water.
4

Leave the dough to rest FOR AT LEAST 30min
5

Then seperate it in 4 balls and start to make the plyllo
6

*the extra oil is to spray the phyllo when you put it into the dish oven, and the flour to "open" the phyllo (put it on your table).
7

Add whatever filling you like! not wih many liqueds. Also don't forget to spray with oil your oven dish also BEFORE the phyllo.
8

it's a pastry for "burek" or pies, tupical in Greece.