Description
Learn how to make flaky phyllo dough from scratch with this easy recipe that yields perfect pastry for your favorite dishes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1/2 cup cold water
- 1/4 cup melted butter (for brushing)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- In a separate bowl, whisk together the lemon juice, vegetable oil, and cold water.
- Gradually add the wet ingredients to the flour mixture, stirring until a dough begins to form.
- Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 4 equal pieces. Roll each piece out on a floured surface as thin as possible, ideally to about 1/16 inch thick.
- Brush each sheet with melted butter before stacking them, if desired, for extra flakiness.
- Use the rolled phyllo dough immediately or store it in the refrigerator for up to 2 days, or freeze for up to 2 months.
Notes
- To make the dough even flakier, consider adding a tablespoon of vinegar to the wet ingredients.
- For a whole wheat version, substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Pastry
- Method: Mixing and Rolling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg