Easy Homemade Phyllo Dough Recipe

Ingredients

• 2 cups all-purpose flour, plus more for kneading
• 5 teaspoons olive oil
• 0.5 teaspoon fine salt
• 0.75 cup warm water (110 degrees F (43 degrees C))
• 2 teaspoons white wine vinegar
• 0.5 cup cornstarch
• 2 tablespoons all-purpose flour

Instructions

1. Gather all of your ingredients.
2. Combine 2 cups of flour in a mixing bowl, create a well in the center, and add olive oil and salt.
3. Pour in warm water and white wine vinegar, mixing until the dough comes together and pulls away from the bowl's sides (1-2 minutes).
4. Transfer the dough to a lightly floured surface and knead until smooth, adding flour as needed to prevent sticking (2-3 minutes). Continue kneading until the dough is supple and elastic (about 5 more minutes).
5. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1-2 hours.
6. Use a kitchen scale to divide the dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate, cover with plastic wrap, and prevent drying while you begin to roll them out. Work in batches of 5.
7. In a bowl, mix cornstarch and 2 tablespoons of flour. Dust a work surface and the first dough ball with the cornstarch mixture.
8. Flatten and roll out the dough into a circle (about 5 inches in diameter). Dust again with the cornstarch mixture and set the circle to the side. Roll out 4 more dough balls to about the same diameter, stacking them on the first one and dusting each layer with cornstarch mixture to prevent sticking.
9. Once you have 5 circles, roll out the stack into a larger circle (about double in size), turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply cornstarch mixture where needed and restack them.
10. Roll again until the 5-layer stack is paper-thin (about 10-12 inches in diameter). Place on a sheet of parchment paper and top with another piece of parchment. Gently roll up the dough, wrap it in plastic wrap, and refrigerate.
11. Repeat with the remaining 15 balls of dough in batches of 5.

Nutrition

• Calories: 178 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 148 mg
• Protein Content: 4 g
• Carbohydrate Content: 33 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g