Homemade Phyllo Dough
Ingredients
Directions
Make the dough
Mix all the ingredients using a mixer with a dough hook or your hands until you get a smooth, elastic but not sticky dough.
Let the dough rest for a few hours, preferably in the fridge wrapped in plastic.
Roll the sheets
Cut the dough into small pieces.
Flatten each piece using a pasta maker.
Pass each piece several times through the machine at size 1, folding it in two until you get a nicely shaped dough.
Increment the machine size each time until you reach the desired size.
Alternatively, roll each piece with a rolling pin until the dough is extremely thin.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the gluten network that gives the dough its structure and elasticity.
- Hot water
- Hydrates the flour so the proteins can form a smooth, elastic dough.
- Oil
- Adds fat that keeps the dough tender and makes the thin sheets easier to stretch.
The step that matters
Let the dough rest. Resting relaxes the gluten so the dough stretches thinly without tearing or springing back. Keeping it wrapped prevents it from drying out and forming a skin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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