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Homemade Phyllo (or Filo) Dough
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Prep Time:
30 minutes
Total Time:
150 minutes
Create homemade phyllo dough with Chef John's fun and easy recipe, skipping the store-bought frozen version.
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:
  • In a mixing bowl, create a well in the center of 2 cups of flour. Drizzle in olive oil and add salt. Pour in warm water and white wine vinegar. Mix until dough forms and pulls away from the sides of the bowl, about 1 to 2 minutes.
  • Place the dough on a lightly floured surface and knead for 2 to 3 minutes until smooth, adding flour as needed to prevent sticking. Continue kneading for about 5 more minutes until the dough is supple and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 1 to 2 hours.
  • Divide the dough into twenty 20-gram portions using a kitchen scale, then roll each portion into a ball. Place the dough balls on a plate and cover them with plastic wrap to prevent drying while you work in batches of 5.
  • Combine cornstarch and 2 tablespoons of flour in a bowl. Dust the work surface and the first dough ball with the mixture. Roll out the ball into a 5-inch circle and dust with more of the mixture. Set aside. Roll out the remaining 4 dough balls to the same diameter and stack them on top of each other, dusting each layer to prevent sticking.
  • Take the 5 circles and roll them out into a larger circle, doubling in size, while turning to keep a round shape. Separate the layers, reapply cornstarch mixture as needed, and restack. Roll out until you have a paper-thin, 5-layer stack that is about 10 to 12 inches in diameter. Place on parchment paper, top with another sheet of parchment, roll it gently, wrap in plastic wrap, and refrigerate.
  • Continue the process with the remaining 15 balls of dough, working in batches of 5.

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