WHAT? For the homemade filo pastry 150g. plain flour 30ml. Greek extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon salt 70ml. (approx.) tepid water Flour to roll the filos HOW TO? For the filo 1️⃣I use a mixer, but you can do with your hands. Add to the flour the salt, vinegar, olive oil and gradually add the water. It may not need all the water. We want a soft and doughy pastry.
2️⃣Mix, so it’s a solid pastry. It shouldn’t stick; if it does add flour. Leave for couple hours to rest covered in cling film. 3️⃣Roll the filos into 5-6 long and thin strips. For extra thin filos, put in a pasta maker (if you’ve got).
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