Phyllo dough, derived from the Greek word 'phyllo' meaning 'leaf,' is a delicate and versatile dough used in Middle Eastern and Balkan cuisines. While it requires time and effort, mastering this recipe is incredibly rewarding. Unlike industrial versions, homemade phyllo dough offers unparalleled satisfaction and quality. This dough is essential...

Philo Dough recipe
Prep Time
2hr 0min
Cook Time
0min
Total Time
2hr

Ingredients

4 Servings
(1 serving = 1 portion of dough)
  • all-purpose wheat flour
    all-purpose wheat flour
    250g
  • fine salt
    fine salt
    1tsp
  • white vinegar
    white vinegar
    1tsp
  • warm water
    warm water
    3/4cup

How to make Philo Dough

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

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

  7. Step 7

    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.

  8. Step 8

    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.

Nutrition (per serving)

Calories

228.9kcal (11.44%)

Protein

6.4g (12.76%)

Carbs

47.6g (17.32%)

Sugars

0.1g (0.26%)

Healthy Fat

0.5g

Unhealthy Fat

0.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Use a spray bottle to add water gradually while kneading to achieve the perfect dough consistency.

  2. Dust the dough with cornstarch while rolling and stretching to prevent sticking.

  3. Resting the dough under a preheated pot helps maintain its elasticity and makes it easier to stretch.

  4. Store the dough in an airtight container with cornstarch between layers to keep it fresh for up to three days.

FAQS

  1. Can I use this dough immediately after making it?

    No, the dough needs to rest for at least 30 minutes to develop elasticity and make it easier to stretch.

  2. How thin should the phyllo dough be?

    The dough should be stretched until it is paper-thin and almost transparent.

  3. Can I freeze phyllo dough?

    Yes, you can freeze phyllo dough. Layer the sheets with cornstarch, place them in an airtight container, and freeze for up to three months.

  4. What dishes can I make with phyllo dough?

    Phyllo dough is versatile and can be used for desserts like baklava or savory dishes like spanakopita and briwats.

  5. What is the difference between phyllo dough and strudel dough?

    Phyllo dough contains only flour, salt, water, and vinegar, while strudel dough includes fat and eggs, making it stickier.

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