Filo or phyllo (Greek: φύλλο “leaf”) is a very thin dough used for making pastries.
How to make homemade filo (phyllo) pastryCourse: Baking, Desserts, PastryCuisine: GreekDifficulty: Medium
1 kg plain flour
1 teaspoon salt
3 tablespoons olive oil
juice of 1 lemon
zest of 1 lemon (optional)
1 cup lukewarm water
½ cup of soda water
- Sift plain flour into a large bowl and add 1 teaspoon of salt into the flour mixture.
- Mix flour and salt ingredients.
- Combine lemon and soda water into the flour mixture (zest of 1 lemon optional) and mix ingredients.
- Slowly add lukewarm water to the mixture whilst mixing and kneading ingredients/dough until dough begins to come together.
- Rest the dough for 15 minutes, covering the bowl with a kitchen towel. Once the dough has rested – the dough should be elastic in texture.
- Roll out dough, cutting into equal portions (approx. 5 cm wide – 6 pieces), rolling out each portion in flour and returning to bowl dusting tops of dough with flour.
- Allow dough to rest for a further 10 minutes, covering the bowl with a towel.
- Roll out individual dough pieces, flattening out into a flat round shape (for each dough piece).
- Grease pan with olive oil.
- Place each dough piece in pan, applying olive oil to the top of each piece of dough.
- Allow dough to rest for 10 minutes before use.
- The dough should be elastic in texture.
- The dough should be easy to pull/stretch and the dough should be thin.