Things to know about Fyló Recipe
With the vast variety of pies and desserts, Greek Cuisine has it is no surprise they have mastered the ways of making Fyló. Fyló in Greek means leaf or sheet, these sheets are used to wrap savory and sweet pies. Homemade and fresh phyllo can make any dish better. However, it is no secret that making phyllo dough is no easy task. This recipe provides an easy guide to your first Fyló and hopefully, with these steps, you will be able to make the best pies Greek Cuisine has to offer!
Simple Homemade Greek Phyllo Dough for Beginners. Traditional Recipe of Fyló.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) All Purpose Flour – Plain Flour Sifted
- 5 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 1 tsp Salt
- 130 ml (4.4 floz) Water
- In a mixer bowl or a large bowl, mix your sifted flour and salt. Create a well in the middle and pour in the vinegar and olive oil.
- Using a dough hook, combine the ingredients for 10-15 seconds.
- Start adding your water in batches. Mix until the flour absorbs the water.
- The dough will be done once it is elastic, soft, and smooth. If you see that the dough is crumbly and not coming together start adding water 1 teaspoon at a time. Mix the water in for a few minutes and check the consistency.
- The dough should not be sticky and will pull away from the sides of the bowl. Once you reach this consistency, transfer the dough to a floured surface.
- Portion the dough into 80g (2.8oz) each.
- Place the balls on an oiled tray. Brush the top of the balls with olive oil and wrap the tray. Let the dough rest for 45-60 minutes depending on the size.
- Once rested, on a floured surface, roll them out. Be sure to flour your rolling pin before rolling.
- Fyló is traditionally very thin since it is layered to make Greek pies.
- To roll out the dough balls, first, flatten them by rolling out the pin a few times. Turn the dough occasionally to keep a circular shape and to keep it even.
- Once the dough is around 6 cm (2.4 in) wide, gently fold the edge of the dough over the rolling pin. Put your hands in the center of the rolling pin and start rolling. While you are rolling move your hands outwards toward the sides of the rolling pin. This technique will spread and thin the dough as you roll.
- Unroll and turn the dough halfway and repeat the process. You will need to decide on the thickness of the dough depending on where you will be using it for. If you are layering this dough you will need it to be thinner.
- Use these sheets for any pie of your choosing. Kalí órexi! Enjoy your meal!
The vinegar is added to this recipe to help the dough crisp up once it is baked.
The location when you are making the dough will change the amount of water you need to add. Other components that can affect your dough are the type of flour, the weather, humidity, and other conditions. With the combination of these conditions, the water you add to your dough will ensure the success of this recipe. Even a few extra drops can have a big impact on the consistency of Fyló.
If you see that you added too much water and now the dough is sticky, you can fix this by adding flour 1 tsp at a time. You can use the pizza dough technique on this when rolling it out. After unrolling the dough, you can place your fists on the edges of the dough, lift it and shake it slightly to stretch it faster.
Use for savory or sweet pies.
— Specific Atributes of This Recipe:
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