Homemade Phyllo Dough (Part 9) | Stretching the Dough for Elasticity

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Ingredients
6 cups flour
1 tablespoon salt
Warm water (as much as needed to form dough)

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Instructions

Step 1. Mix the dough by hand.
In a large mixing bowl, combine the flour and salt. Gradually add warm water, mixing by hand until the dough just comes together. It should be slightly sticky but hold its shape.

Step 2. Start kneading.
Knead the dough by hand for several minutes to activate the gluten and give it some structure. This ensures the dough has elasticity before moving it to the mixer.

Step 3. Use the mixer.
Transfer the dough to a stand mixer fitted with a dough hook. Mix on medium speed until the dough becomes smooth and elastic, pulling cleanly away from the sides of the bowl. If it feels too sticky, sprinkle in a little flour.

Step 4. Knead by hand again.
Turn the dough out onto a lightly floured surface. Continue kneading by hand for 10–15 minutes. This extended kneading is critical: the longer you work the dough, the more pliable and stretchy it will be when rolled or pulled into thin sheets.

Step 5. Rest the dough.
Cover the dough with a clean kitchen towel and let it rest for about 30 minutes. Resting allows the gluten to relax, making the dough easier to stretch into thin layers.

Step 6. Stretch the dough with oil.
Once rested, gently begin stretching the dough into thin sheets. Heat a small amount of oil and spread it across the dough surface as you work. The oil keeps the dough pliable, prevents tearing, and adds richness to the finished layers. Continue carefully until the dough is paper-thin.

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Cook’s Note
The secret to phyllo dough is patience and hand-kneading. While the mixer helps start the process, the dough becomes truly elastic and silky only after 10–15 minutes of kneading by hand. Resting under a cloth (not plastic) keeps the dough soft, and brushing warm oil as you stretch prevents drying and tearing. Together, these steps give you the delicate, paper-thin layers that define authentic homemade phyllo.

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