Simple Phyllo (Filo) Dough
Homemade phyllo dough made with just four simple ingredients. This flaky, paper-thin pastry is perfect for sweet and savory pies, baklava, and other Mediterranean treats.
Equipment
Ingredients
Dough
all-purpose flour (sifted)
250 g
lukewarm water
150 ml
olive oil
30 ml
salt
5 g
Instructions
Mix dry ingredients
Combine flour and salt in a large bowl.
Add wet ingredients
Gradually add lukewarm water and olive oil while stirring continuously.
Knead the dough
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
Rest the dough
Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
Divide and roll out
Divide the dough into 8-10 equal pieces. Roll each piece very thin on a lightly floured surface until paper-thin and translucent.
Stack and use
Stack the rolled sheets between sheets of parchment paper. Use immediately or store wrapped in plastic wrap in the refrigerator.
Original recipe
Storage
Layer between parchment paper and wrap tightly in plastic wrap. Thaw frozen dough overnight in refrigerator before using.
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