Secrets for: Traditional phyllo like grandma’s

Rustic filo dough has little secrets that make all the difference in the final result

Choose a good quality hard wheat flour rich in protein. If the flour is from a small producer and is coarse, sift it so it kneads properly and rolls out easily into a thin sheet.

All-purpose flour makes very good rustic filo and is found in every household.

You can add to the flour, in a 1:3 ratio, another type like rye, barley, oats, corn, or whole wheat to add aroma and extra flavor to the rustic phyllo.

In pie dough, vinegar, lemon, tsipouro or raki make the dough airy and during baking cause it to puff up and blister. The result is a perfect rustic filo, crumbly and crisp.

Lukewarm water during kneading helps the dough come together better, especially if you knead it by hand.

Rustic phyllo like grandma’s

If you have the time, drizzle the flour with olive oil.

Rub it with your palms and let it rest a bit so the oil moistens the grains of flour.

How do we roll out rustic phyllo?

To roll out rustic filo, take a piece of dough and generously flour your work surface. Don’t be intimidated. The filo will only take in as much flour as it needs.

Using a thin rolling pin, roll out the filo gently.

After 2-3 rolls, once the dough has spread, wrap the filo around the rolling pin. When you reach the middle of the sheet, wrap the rest, pressing very gently.

You’ll succeed by softly pushing from the center outward with both hands while rolling the pin. This makes the filo grow and expand in surface. For it to roll out easily, the dough must be well rested.

If you press your hands hard on the rolling pin, the dough will stick. Gentle motions are key. Repeat this process 3-4 times until the filo becomes large and very thin.

Fold the floured phyllo and place it on a floured towel or surface.

Cover it so it doesn’t dry out while you prepare the rest.

Repeat the same process for each sheet until they’re all ready and you can add the filling of your choice.