Homemade phyllo takes time and skill to make, but if you follow my instructions, it won’t be that difficult. To make phyllo you have to prepare the dough first. You only need flour, olive oil, some salt and water.
Phyllo comes from the Greek word φύλλο which means leaf because the dough is rolled out as thin as a leaf (and even more) but also the word phyllo means sheet.
When the dough is ready it has to rest for at least half an hour to develop its gluten. This resting time is necessary for the gluten to develop and make the dough elastic. If gluten does not develop properly, you will roll out the dough and then it will shrink again.
A lot of people are afraid to make phyllo but it’s not as difficult as it may seem. The easiest way to roll out phyllo is using the pasta machine (which I have showed you in a previous video) but today I am going to guide you to learn how to make thin phyllo using a dowel or a rolling pin. Don’t expect to make thin phyllo like the store bought one from the first time you attempt to make it, as this requires a lot of practice and professional expertise to achieve that but with my instructions, you will learn the basic technique and you will never want to go back to the store bought one again.
In order to make large, thin sheets of phyllo, it is preferable to use a long dowel rod, like those in the rear of the picture, which are the best. You can use a rolling pin as well but the size of the phyllo will get as big as the length of the rolling pin.
The round boards are used to roll the phyllo on but it’s not necessary to use one. You can roll phyllo on any flat surface.
Your first attempt may be a bit disappointing, as the phyllo may tear but be patient and practice, practice, practice. Start with recipes which do not require thin phyllo, such as pizza or galettes.
The amount of olive oil mentioned in the recipe, makes a very flaky phyllo. You can reduce the amount of oil and add more water.
The addition of vinegar makes the phyllo more crunchy. Some people add white dry wine, ouzo, raki (similar to grappa) or lemon juice, instead of vinegar.
This recipe, as well as many recipes using phyllo are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 2 of my e-cookbook, sold on all Amazon stores.
Kopiaste and Kali Orexi,