Greek Beef Stifado Slow Cooker
Phyllo dough, also known as filo or fillo dough, is a delicate and flaky pastry that adds a touch of elegance to a variety of dishes. With its paper-thin layers and versatility, Phyllo dough opens up a world of culinary possibilities.
Ingredients
- All-Purpose Flour: 4 cups
- Water: 1 ΒΌ cups
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Vinegar: 1 tablespoon (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt.
- Create a well in the centre of the flour mixture.
- In a separate bowl, whisk together the water, olive oil, and vinegar (if using).
- Gradually pour the wet mixture into the well of the flour mixture.
- Mix the flour and wet ingredients until a shaggy dough forms.
- Transfer the dough onto a floured work surface and knead for 10-15 minutes until smooth and elastic.
- Shape the dough into a ball and lightly coat it with olive oil.
- Place the dough ball back into the mixing bowl, cover it with a kitchen towel, and let it rest at room temperature for at least 1 hour.
- Divide the rested dough into smaller portions (6-8 pieces) and shape them into balls.
- On a floured surface, roll out each dough ball into thin sheets, aiming for a thickness of 1/16 to 1/8 inch.
- Optional: Stretch the rolled dough by hand for an even thinner texture.
- Brush each layer with olive oil or melted butter to prevent sticking.
- Stack the rolled-out sheets, lightly dusting each layer with flour.