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Making phyllo dough from scratch might sound intimidating, but it's surprisingly simple and incredibly rewarding. With just a few basic ingredients, you can create delicate, flaky layers perfect for savory or sweet dishes. This recipe will guide you through each step, ensuring your dough turns out just right. Ready to roll up your sleeves and get started? Let's dive in!
Phyllo Dough Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil
- 3/4 cup warm water
Instructions:
- In a large mixing bowl, combine the flour and salt.
- Add the olive oil and warm water, and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Divide the dough into small balls, cover with plastic wrap, and let rest for 30 minutes.
- Roll out each dough ball into a thin sheet using a rolling pin.
What You Will Need
H2: What you will need to make phyllo dough
- All-purpose flour: Provides the structure and base for the dough, giving it the necessary elasticity and strength for thin layers.
- Olive oil: Adds moisture and helps create a tender, flaky texture in the dough.
- Warm water: Activates the gluten in the flour, making the dough pliable and easier to roll out thinly.
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Tools and Instruments Required
What tools/instruments will be needed to make phyllo dough
- Mixing bowl: Essential for combining flour, salt, olive oil, and water to form the dough.
- Rolling pin: Crucial for rolling out the dough balls into thin sheets.
- Plastic wrap: Keeps the dough balls covered and prevents them from drying out during the resting period.
- Floured surface: Necessary for kneading the dough and rolling it out without sticking.
Phyllo Dough Recipe
Equipment
- Rolling pin
- Mixing bowl
- Plastic wrap
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Ingredients:
Phyllo Dough Ingredients
- 2 cups All-purpose flour
- 1 tsp Salt
- 2 tbsp Olive oil
- 3/4 cup Warm water
Instructions:
- 1. In a large mixing bowl, combine the flour and salt.
- 2. Add the olive oil and warm water, and mix until a dough forms.
- 3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
- 4. Divide the dough into small balls, cover with plastic wrap, and let rest for 30 minutes.
- 5. Roll out each dough ball into a thin sheet using a rolling pin.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the dough as directed.
- After kneading, divide into balls, cover, and let rest.
- Roll out dough sheets, stack with parchment paper between each.
- Wrap tightly in plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow make-ahead steps until dough sheets are rolled out.
- Stack sheets with parchment paper between each.
- Wrap tightly in plastic wrap, then place in a freezer bag.
- Freeze for up to 2 months.
- Thaw in the fridge overnight before using.
Did you know that phyllo dough can be stored in the freezer for up to three months? Just make sure to wrap it tightly in plastic wrap and then place it in an airtight container.
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