Philo Dough

Sift the flour and salt into a bowl and mix them together.

In a separate container, combine the vinegar with half a cup of warm water. Gradually add this mixture to the flour while stirring with a spoon to bring the dough together.

Once the mixture starts to come together, transfer it to a countertop and knead it by hand. Use a spray bottle filled with the remaining warm water to add moisture as needed. Continue kneading and spraying until you achieve a soft dough that doesn’t stick to your hands.

Lift the dough about 12 inches off the countertop and slam it down onto the surface about 10 times. Knead briefly, then repeat this process 9 more times. The dough is ready when you can press it with your finger and leave an impression.

Wrap the dough in plastic wrap. Place it on a cutting board and cover it with an inverted preheated cast-iron pot. Let the dough rest for 30 minutes.

Cut the dough into four equal portions and shape each into a small ball. Cover the balls with plastic wrap.

Using a wooden rolling pin, roll out each ball into a thin disk, about 1 mm thick. Dust the dough with cornstarch as you roll to prevent sticking. Place the disks on a tray, cover them with plastic wrap, and then cover again with the preheated pot. Let the dough rest for 1 hour.

After resting, stretch each disk from the center outward. Place the stretched dough on a cornstarch-dusted countertop and finish stretching the edges until the sheets are paper-thin.