Filo dough, or draft dough, is used to make a huge amount of pastries: strudels, Greek pies, and much more. This is a very thin and tender dough, and although the process of its preparation is rather laborious, nevertheless, baking from it is so tasty that it is worth the difficulty.
It is necessary
-
- 3 full cups (or 550 g) flour
- 1 teaspoon of salt;
- 5-6 st. tablespoons of vegetable oil;
- butter.
Instructions
Step 1
Mix the flour with the salt and sift it twice into a large bowl. Pour in vegetable oil, then gradually pour in 1 cup of warm (about body temperature) water. Knead the dough with a wooden spoon. If it comes out too steep, add some more lukewarm water.
Step 2
Transfer the resulting lump of dough to a large board or table and continue kneading with your hands. You no longer need to dust the work surface with flour or add more flour to the dough!
Step 3
Beat the kneaded dough on the table surface 15-20 times.
Step 4
Put the resulting ball of dough in a large plastic airtight bag, tie it tightly and immerse it in warm water (about 40 degrees) for 10 minutes.
Step 5
Remove the dough from the water and from the bag and divide it into pieces a little less than a tennis ball.
Lightly dust the work surface with flour and gently stretch each piece in all directions on it. Cover the dough pieces with a damp towel and let sit for 5 minutes.
Step 6
Spread a towel or baking paper on the table and start stretching each piece of dough as neatly as possible. It should become almost transparent, but not tear.
Step 7
Melt the butter.
Step 8
Spread the melted butter over each piece of the dough stretched to the desired state and cover it with another piece. Layers should be put together 3-4 pieces, very carefully smearing each with oil. The dough dries very quickly in the air, so if you do not have time to coat the layers, cover those with which you are not working with a damp towel or cling film.
