Filo is a dough without eggs and milk, very popular in Greece, it is somewhat reminiscent of the traditional puff pastry, but it is prepared in a slightly different way. Filo dough pies are incredibly tasty and just melt in your mouth.
It is necessary
- - 5 glasses of wheat flour;
- - 1 tsp salt;
- - 2, 5 tbsp. water;
- - 5 tbsp. olive oil;
- - 2 tbsp. lemon juice.
Instructions
Step 1
Sift the flour to make the dough more tender. Mix 4, 5 cups of flour with salt and start gradually adding water combined with lemon juice and olive oil, stirring thoroughly. If the dough seems too dry to you, add a little more water.
Step 2
Divide the dough into 5 equal pieces and roll them into balls. Sprinkle the dough balls with flour and wrap them with cling film, then put the dough in the refrigerator for 1 hour.
Step 3
Cover the counter with a cotton cloth that will absorb excess moisture and dust the cloth with flour. Knead each ball of dough thoroughly, then set the dough aside for 10 minutes.
Step 4
Use a long rolling pin to roll out the dough as thin as possible. After that, place a rolling pin on one end of the dough and roll it into a roll by winding it on a rolling pin, then unwind the dough by pressing the rolling pin to the table surface. Roll and twist the dough until you have a thin (about 3 mm) and large sheet.
Step 5
Take the dough with your hands so that it has a canopy, and stretch it like pizza dough, gently rotating from the middle to the edge until it is almost transparent. You can also do another way: hook the dough by the edge and begin to gently stretch the layer with your fingers.
Step 6
Fold the dough sheets one on top of the other and cut into rectangles of the size you want, use it immediately. If you do not plan to bake pies from it immediately after making the dough, then sprinkle the layers of dough with starch, wrap it with a cotton cloth and put it in the freezer.
