Filo dough

Home made

Friendly printing

Ingredients:

5 cups all-purpose flour

5 tablespoons olive oil

1 cup tap water or more as you need

1 tablespoon vinegar

1 teaspoon salt

½ cup cornstarch for rolling or flour

Preparation method

Sift flour on working counter/ table and create a well in the middle.

Keep one cup of flour for later dusting the dough and the rolling of the filo. You can use cornstarch for rolling instead of flour.

Combine oil, salt along with the vinegar and water

Knead well and form dough into a ball.  Cover and let it pause for about 30 minutes in a cool place.

Divide dough to 10-12 balls, dust with flour or cornstarch and cover with towel.

On a floured surface roll out the dough into a flat sheet as thin as possible.

This dough can now be used for all your pies, but not for pastry pies.

Filo dough for pies-Pites II

Ingredients:

500gr of flour

4-tablespoons of oil

1-teaspoon of salt

1-cup of water or more

Sift flour on working counter/ table and create a well in the middle.

In the well combine oil, salt and water and knead constantly by pulling flour from the sides of the well.

Cut dough to equal size and shape like a ball. Set on the side covered with saran wrap and towel to pause for 1½ hour         

Roll dough balls individually with long rolling pin, pressing forwards and backwards and remember always to dust dough and the table with cornstarch or flour, to avoid sticking and filo opens easier and equally.

Cover top of the filo with tablecloth until all finished

Use filo sheets immediately for the recipe that you plan to do, other ways the filo sheets will dry up and will crumble.

Also filo can be prepared faster by flatten three dough balls, brushed with oil and lay each on top of other and roll out into round thin sheets.

Tip: Be aware that you have to keep finished filo covered with large towel to avoid dryness.  

For best cooking use fresh ingredients and Greek virgin olive oil