Phyllo comes from the Greek word φύλλο which means leaf because the dough is rolled out as thin as a leaf (and even more) but also the word phyllo means sheet.
Homemade phyllo takes time and skill to make but if you follow my instructions, it won’t be that difficult. To make phyllo you have to prepare the dough first. You only need flour, olive oil, some salt and water. Vinegar is also used when you want the phyllo to be crunchy. When the dough is ready it has to rest for at least half an hour to develop its gluten.
How to make …Dough for Phyllo
Preparation time: 10 minutes
Resting time: about 30 minutes
Rolling out: about 30 minutes, depending on your skills
- 500 grams all purpose flour (or bread flour)
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 tablespoon wine vinegar
- 200 ml water (about 1 cup)
You will find the tutorial with step by step instructions as well as many recipes using phyllo in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
To make thing phyllos it is best to use a rod rather than a rolling pin.
The complete recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 2 of my e-cookbook, sold on all Amazon stores.
Kopiaste and Kali Orexi,