Phyllo comes from the Greek word u00cfu0086u00cfu008du00ceu00bbu00ceu00bbu00ceu00bf which means leaf because the dough is rolled out as thin as a leafu00c2u00a0 (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.u00c2u00a0 To make phyllo you have to prepare the dough first. You only need flour, olive oil, some salt and water.u00c2u00a0 Vinegar is also used when you want the phyllo to be crunchy.u00c2u00a0 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:u00c2u00a0 10 minutes
Resting time:u00c2u00a0 about 30 minutes
Rolling out:u00c2u00a0 about 30 minutes, depending on your skills
- 500 grams all purpose flouru00c2u00a0 (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 phyllou00c2u00a0 in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
u00c2u00a0To 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,