Sort ingredients
tricolorpinto
QR Code
Listen
Pdf
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.
To roll out with a rolling pin, add 6 cups of flour to a large bowl (the remaining 2 cups will be used when rolling out the dough).
Make a well in the center and add water (start with 1 cup) and raki or vinegar.
Combine with a fork. Add the olive oil and continue mixing, adding more water if needed to make a soft dough.
Turn the dough out onto a floured surface and knead by hand, oiling hands if needed, until the dough is soft, malleable, and smooth, about 10 minutes.
Divide the dough into 18-20 equal pieces and roll each piece out to a rough oval shape, about 18-19 inches across, sprinkling the work surface and phyllo with flour to keep from sticking.