Making Filo Dough

Thin as this dough is, it’s about three times as thick as the store-bought stuff. But you know we’ve all been down the pre-made filo dough road before. We know where it leads: a quite good, if very expected, texture and taste. Make filo yourself and you won’t have the extreme flakiness, but you’ll still have plenty, plus a little extra crunch, chew and depth of flavor. I recommend the experience highly. The dough is stretchy and forgiving, really fun to work with. Just prepare yourself for a few failures at first. You’ll still get enough sheets out of a regular batch to build a very nice pastry.


Filo Recipe

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