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    Homemade Phyllo

    Source of Recipe


    Yield: 1 Batch

    2 2/3 c sifted all-purpose flour
    1 ts salt
    1/2 c lukewarm water
    2 tb salad oil

    Sift flour and salt into a bowl. Gradually add water, stirring to
    make a stiff dough. Turn onto a pastry board. Place the oil in
    a bowl and spread a little of it on the palms of your hands. Knead
    the dough with a folding and turning motion, adding more oil to
    your hands when dough begins to stick. Continue until you have a
    smooth, elastic ball of dough and the oil is nearly all used. Then
    roll the ball of dough in the remaining oil to cover all sides,
    place a clean cloth over the bowl, and allow the dough to rest for
    two hours or more in a warm place away from drafts. A barely warm
    oven is satisfactory.

    Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry
    board rubbed with cornstarch. Cover with a clean cloth and let it
    rest for 10 minutes. Cover a table (cardtable or larger) with a
    smooth cloth and carefully lift dough onto it. Put your hands
    under the dough, palms down and gently stretch and pull the dough
    with the backs of your hands, working your way around the table,
    until the dough is as thin as tissue paper. Do not worry if it
    hangs down around the edged of the table, or if some holes appear,
    especially around the edges. Cut off the thicker edge and save the

    The phyllo is now ready to be cut into pieces with scissors if you
    wish to use it moist. If you prefer dry phyllo, allow it to sand
    until dry, about 10 minutes, then cut into desired sizes.

    The scraps of dough can be put into a moist bowl and kneaded and
    rolled again.




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