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Basic Phyllo Dough
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- #8433
It's time to switch to homemade phyllo dough. At only four ingredients and less than a half hour, the dough making process might be a pleasant surprise for you.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
4 comments
ingredients
2 cups all purpose flour
1/4 teaspoon salt
1/4 cup water
4 teaspoons olive oil
directions
Sift the flour with the salt into a bowl. Make a well in the center of the flour and add the water and olive oil. Mix together until a dough forms.
Lightly flour a work surface and turn out the dough onto the surface. Knead the dough for 5-7 minutes or until it is smooth.
Roll the dough out into a large rectangle. Cover with a damp towel and let rest for 15 minutes.
With floured hands, carefully work the dough from the middle outwards until you have stretched the dough to a 3-foot x 3-foot square.
Slice the phyllo dough into sheets using a sharp knife or pizza cutter.
Use the phyllo dough recipe as needed.
nutrition data
1 calories, 0 grams fat, 0 grams carbohydrates, 0 grams protein per square inch. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Read all the reviews. Had to chuckle at some of the questions. It's not possible to give a specific amount of water because it depends on the flour you use and weather. I also add a tablespoon of vinegar or lemon juice or even white wine as well as oil. Success is in kneading it until it's nice and silky and then letting it rest to develop gluten so it stretches easier. Works best if made the night before and left covered in the fridge. It will stretch like crazy the next day. Just leave it at room temp to warm up p.
March 29, 2014
Despite the poorly written instructions I managed to get the recipe to turn out pretty well. It's much thicker than store bought phyllo but it works for what I needed it for. It's not that hard to make, just takes a little strength to roll the dough as thin as you can.
October 22, 2013
This is a lot of work for phyllo dough when you can buy it premade. I tried it to see if I could get better results but it's nearly impossible to get it thin enough for some recipes. If you don't need lots of flaky layers for something like baklava then this will work well. It hsa good flavor and texture just too hard to get it as thin as commercial versions.
April 6, 2012
I doubled the quantity. I also added 1/2 teaspoon of cider vinegar. I tossed it all into my bread maker and let it run for 30 min while I watched and added more water as the dough wasn't forming, so a little at a time until it comes together. I then oiled a soup bowl and put the dough in there to rest covered with oiled plastic wrap. Rest for at least one hour and 2 onwards great. I then divided the mixture in 4 and rolled out smaller portions, working with one at a time when I was ready to add mixture I placed onto large cloth, cut off the thick edges, sprayed oil all over added my mixture and then used the cloth to roll into a log by picking up end closest to me and pulling the cloth up so the mixture starts to roll on top itself like a log. I gave it a 4 only because the water amount didn't work for me.
December 25, 2010
I am gload I did not read these reviews prior to trying this recipe.I have been making a Macedonian dish called maznik for a few years, however, I wanted to try my own phyllo dough. While most Macedonians who have tried my maznik have said it was good, this recipe added a whole new dimension to my maznik. My son who is attending a very good culinary school even commented on how much better my maznik was with this dough. One addition I added that I saw in other phyllo dough recipes is 2 t cider vinegar. I am going to try it with baklava next. I know no one has commented on this recipe for quite awhile so if I get no responses...MERRY CHRISTMAS
April 12, 2009
This recipe is closest to how my mother has been making her homemade phyllo dough for over 60 years. This dough is not for Baklava pastry where you need the commercial dough, although my mother still can roll the dough pretty thin. We use this dough for cheese pies and it can be used for meat pies. We make a larger amount of dough as we make about 10 cheese pies. I just made some with my mother (92 years old) for Easter so she can give out to her elderly brother (94),her two younger brothers (80's)for Easter and to my sister who is hostessing Easter this year. The pies get eaten up quickly! We make them pretty easily with no measuring, but the family has been asking for formal amounts of each ingredient. We alter amounts by the feel of the dough, so I was happy to come by this recipe for the dough.
It is very difficult to make phyllo dough of the same quality you can buy in your frozen foods section of the supermarket. The reason for this is the thickness of the dough. Making dough as thin as phyllo is supposed to be is extremely difficult. The dough is thinner than parchment paper. I HIGHLY recommend just buying the dough if you want it. It is not expensive, and is very good quality. The error is that you should place the water and the oil in the well.
I noticed this is a leve 4 for difficulty, but I have a few questions. Is it a 4 because it is hard to make? Or is it difficult because the directions don't make sense. You are to sift the flour and salt, make a well in the flour, but then you are supposed to add the flour and the olive oil to the well, where does the water come in. Thank you