Greek · serves 2
Filo Pastry from Scratch
Twenty sheets thin enough to read through. Cornflour between the layers is the trick.
Ingredients
- 240g plain flour
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tsp apple cider vinegar
- 180ml lukewarm water
- Starch mix: 55g cornflour, 2 tbsp plain flour
Method
- Well in the flour, then oil, salt, vinegar and warm water, mixed to a dough.
- Knead 8-10 minutes until smooth and elastic, using as little extra flour as you can.
- Wrap and rest at room temperature 1-2 hours. Rested dough stretches; unrested dough tears.
- Divide into 20 balls of about 20g each and cover them.
- Mix the cornflour and flour for dusting.
- Roll each ball thin, dusting generously with the starch mix, then stack them and roll the whole stack together — that's how you get sheets you can see through.
- Peel apart and use immediately, or keep covered with a damp cloth.