The only special gear you need for filo — other than a large table or counter to roll on — is a thick dowel rod or a broom handle to use as a rolling pin. What, you’ve never rolled dough with a broom handle before? Well there’s never been a better time to learn!
1 lb. 4 ounces (4 cups) all-purpose flour
1 teaspoon salt
11 ounces (1 1/3 cups) warm water
2 ounces (1/4) cup olive oil
cornstarch (corn flour) for rolling
Sift the flour and salt into the bowl of a stand mixer fitted with a paddle. Combine the water and oil and add them. Stir on low until a dough forms. Switch to the dough hook and knead about six minutes until smooth.
Of course this can be done by hand, you’ll just want to knead it a little longer…about 10 minutes. Wrap the dough in plastic and let it relax at room temperature for about an hour.
Divide the dough into about a dozen pieces and roll them them into balls. Cover them with a cloth while you work.
Place a ball on a floured surface. Roll it out to a roughly 8″ circle with your dowel rod or a rolling pin. Flour it with corn starch and curl the edge of the dough around the dowel, then roll the dough up around the rod. Pressing down, roll the dowel on the counter until it’s a few inches wider.
Unroll the dough, dust it with more corn starch, flip it over, dust it again and re-wind it around the dowel. Repeat the rolling until the dough is about 16″ wide or wider. Carefully unroll the sheet (it may tear a little, that’s really no big deal).
Put down a towel, cloth, wax paper or parchment sheet that’s the same size as your filo sheet. Lay the dough in it, cover it with another cloth and repeat the process with the remaining dough (keeping wax paper between the sheets).
Refrigerate it until you’re ready to use it.