Filo Dough at Home
by Editorial Staff
Filo dough does not have to be bought at the store – it is very easy to make it yourself! A very successful recipe for filo dough from simple and affordable products. Such a dough turns out to be very thin, during the rolling process it does not break at all, and when baked it turns out to be very crispy. The perfect base for baking!
Ingredients
- Wheat flour – 400 g (3 glasses of 200 ml)
- Water (warm) – 200 ml
- Eggs (only yolks) – 3 pcs.
- Vegetable oil – 2 tbsp + for working with dough
- Vinegar 9% – 1 teaspoon
- Salt – 1/2 teaspoon
Directions
- We prepare products according to the list.
I have large C0 eggs. If you have small ones – increase their number to 4 pieces.
Also in the process we need some baking parchment and a clean towel.
- We break the eggs and divide them into whites and yolks. We don’t need egg whites – use them at your discretion.
It is desirable that all ingredients are at room temperature, so they can be removed from the refrigerator in advance. - Sift the flour through a fine sieve into a deep bowl.
- In a separate bowl, combine warm water (37-39 degrees) and salt. Mix thoroughly until the salt is completely dissolved (this is important!).
Add the yolks. - Mix thoroughly with a whisk until smooth.
Mix vegetable oil with vinegar and add to the yolk mixture. Mix thoroughly. - Make a depression in the sifted flour and pour the resulting mixture into it. Mix thoroughly with a spoon. As soon as the dough begins to gather into a lump, we begin to knead the dough with our hands, greased with vegetable oil.
- Then we transfer the dough to the table and knead for about 3-4 minutes. The dough should be soft and not stick to your hands.
We roll it into a ball and hit it on the table at least 50 times. After this procedure, the dough will become noticeably smoother and more elastic. We wrap it with cling film and leave it on the table to rest for about 1 hour. - Then we roll out the dough into a sausage and divide it into 12 parts with a sharp knife.
- On a table or board, spread a clean towel or cloth (preferably cotton) and lightly sprinkle with flour. Roll one of the dough pieces as thin as possible – the dough layer should become translucent.
- In the process of rolling, the dough does not tear at all, it rolls out perfectly and does not stick to the surface of the fabric.
- Cut the rolled out dough into a rectangle and place it on the parchment for baking. Thus, we roll out all the pieces of dough into thin layers and put them on top of each other, overlapping each layer with parchment.
- The filo dough is ready at home. You can use it right away, or you can carefully roll it up (without removing the sheets of parchment) and send it to the freezer.
Enjoy your culinary experiments!
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