Homemade Phyllo Dough
Homemade phyllo dough needs only flour, oil and hot water, yet it rolls out into sheets thin enough for flaky layered pastry. This version uses a pasta machine to do most of the stretching, stepping down one setting at a time, which is far easier than working a rolling pin alone. A long rest in the fridge relaxes the dough so it thins without tearing. Phyllo varies from country to country, so adjust the oil or add lemon juice, vinegar, salt or egg white to suit.
Instructions
Combine the flour, oil and hot water in a mixer fitted with a dough hook, or work them together by hand. Keep mixing until the dough is smooth and elastic but no longer sticky.
Wrap the dough in plastic and let it rest for a few hours, ideally in the fridge.
Cut the rested dough into small pieces. Run each piece through a pasta maker on its widest setting (size 1), folding it in two and passing it through several times until the dough has a neat, even shape.
Move the machine up one setting at a time, passing the dough through at each size, until you reach the thickness you want. You can roll it with a rolling pin instead, which takes patience. The finished dough should be extremely thin.
If you use a pasta roller to make lasagne-style sheets, you can widen and thin them further with a rolling pin. For example, cut the roller sheets into 40 cm lengths and roll them out to 40x30 cm.
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