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.
- 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
Preparation time 20mins
Cooking time 20mins
Adapted from about.com
To roll out with a pasta machine: (photo tutorial):
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.