Phyllo Dough - Homemade

Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). This dough is ideal for small fried and baked pies, as well as pan-sized pie crusts.

Photo by Martha H.
Adapted from about.com

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

3

pounds

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

3

servings

Adapted from about.com

Ingredients

  • 8

    cups of all-purpose flour

  • 2

    teaspoons of raki (or white vinegar)

  • 2

    teaspoons of extra virgin olive oil

  • juice of 1 lemon

  • 1 1/4 - 1 1/3

    cups of hot water

  • flour for work surface and hands

Directions

To roll out with a pasta machine: (photo tutorial): greekfood.about.com/od/greekcookinglessons/ss/makephyllo.htm Combine all ingredients in a large bowl and mix by hand until it holds together. On a floured surface, knead by hand for 15-20 minutes until soft and malleable, with a smooth feel. Wrap in plastic wrap and refrigerate overnight before using. To make phyllo sheets for pastries, run it through the pasta machine (with settings from 1-10, with 1 being the thickest), gradually working it down to setting mark 9 on your machine. For phyllo sheets to make small fried pitas, use setting number 6. Unused phyllo can be kept in the refrigerator, in air-tight wrapping, for up to 10 days after making.

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