I made filodough because I wanted to make baklava but decided to give it it's own recipe because you can use filodough for a lot of recipes.
Everybody said this is so difficult to make and honestly, it's not thát hard. You have to work quick and yes, it can be a bit tricky but it's not ondoable.
I saw a recipe where they used a pastamachine. I don't think you'll get the sheets thin enough though so I won't use that technique.
I do have a few tips for making filo dough, here comes.
In order to have have the easiest experience you have to:
- Let the dough rest long enough, at least an hour. If you notice it's difficult to roll out, then put it back in the fridge for 10 to 15 minutes.
- Use a lot of cornstarch. Seriously a lot. because you're rolling out the dough on top of each other you need the cornstarch so it won't stick.
- Don't roll them out all at once, roll them out a bit, dust with cornstarch, roll them out some more, add more cornstarch etc.
- work in batches of 5 sheets. Also, be quick with separating them. I was so proud of my first successful sheet of filo dough I took a picture, showed everyone and then the rest stuck together.
- 260 grams flour
- 5 tablespoon olive oil
- 1/2 teaspoon salt
- 2 teaspoon vinegar
- 170 ml hot water
- In a bowl mix all the ingredients and knead until your dough is supple.
- Cover in wrap and let it rest for an hour.
- Measure balls of dough of about 20 grams, put on a plate and cover with cling film.
- Dust your counter with a generous amount of cornstarch and roll out the first ball into a circle of about 15 to 20 cm. Repeat with 4 other balls and put all the sheets of dough on top of each other with lots of cornstarch between each sheet.
- Then roll out the sheets on top of each other into a bigger sheet of about 25 cm. Peel them apart, dust again with cornstarch and put them on top of each other again.
- Roll out one more time into a circle of about 30 cm. Now peel apart and save on a baking sheet, again dust generously with cornstarch.
- Repeat with the rest in sets of 5.