Homemade Phyllo Dough

Freshly made phyllo dough (also spelled "filo") is always preferable, and it isn't difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). This dough is ideal for small fried and baked pies, as well as pan-sized pie crusts.

Prep Time: 20 minutes

Ingredients:

•8 cups of all-purpose flour

•2 teaspoons  white vinegar

•2 teaspoons of extra virgin olive oil

•juice of 1 lemon

•1 1/4 - 1 1/3 cups of hot water

•flour for work surface and hands

Preparation:

Note: The key to the recipe is hot water. Use hottest tap water.

Combine all ingredients in a large bowl and mix by hand until it holds together. On a floured surface, knead by hand for 15-20 minutes until soft and malleable, with a smooth feel. Wrap in plastic wrap and refrigerate overnight before using.

To make phyllo sheets for pastries, run it through the pasta machine (with settings from 1-10, with 1 being the thickest), gradually working it down to setting mark 9 on your machine. For phyllo sheets to make small fried pitas, use setting number 6.

Unused phyllo can be kept in the refrigerator, in air-tight wrapping, for up to 10 days after making.

Yield: approximately 3 pounds

To roll out with a rolling pin: (about 18-20 large thin sheets to fit a 16 X 13-inch or equivalent pan) (photo tutorial)