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Ingredients
- 1 lb Flour
- 1 teaspoon Salt
- 3 tablespoons Olive Oil
- 1 cup or Water
- 2 beaten and 1/2 cup water Eggs
- additional Flour
Method
- Sieve flour and salt into a large bowl. Mix in oil by rubbing it with your fingers. Gradually mix in 1 cup water or the eggs with 1/2 cup water. Knead the dough on a floured pastry board until smooth and elastic. If necessary, add more flour to make it stiff. Cover and leave to rest for 30 minutes.
- Divide dough into 8 balls. Flatten each ball with a thin rolling pin on a floured pastry board and roll out to less than 1/8 inch thick. If you want a very thin pastry sheet, roll each phyllo round the rolling pin and roll it lightly backwards and forwards until it becomes, not peper thin, but very thin. Use as required.
