Rustic Phyllo
Ingredients
- 4 cup all-purpose flour
- 3 tbsp olive oil
- 1 tsp salt
- 1 tbsp vinegar see below
- 1 - 1.5 cup water
- 1/2 cup olive oil for brushing
Instructions
Dough
- In a large mixing bowl, add the flour and salt and pour in the olive oil.
- Mix the vinegar and water, and mix that into the flour.
- If the mixture is crumbly, add 1 tbsp of water, and keep mixing. Repeat until the dough looks like an elastic ball.
- Keep kneading until the dough pulls away from the side of the bowl.
- Transfer to a clean bowl, cover with 1 tbsp oil and cover. Let it rest 30-60 minutes.
Phyllo
- Divide the dough into 6 even parts.
- Sprinkle some flour (semolina if you have) on your work surface,
- Slowly work the dough ball into the shape you want, starting with fingers, and moving to a rolling pin. Sprinkle flour (or semolina) if the dough is too sticky.
- Make sure to turn the dough over a few times durring the rolling process to ensure it does not end up stuck on your work surface.
Assembling the x-pita
- Brush the bottom and sides of your baking pan with olive oil.
- Place the first sheet of phyllo.
- Brush with oil, and place another sheet of phyllo on top.
- Repeat brushing and layering.
- Spoon in the filling.
- Cover with remaining 3 sheets, brushing with olive oil between each layer.
- Roll up the overhang into something pretty, don't be afraid to trim some off with a knife.
- Score into pieces of the desired size (just the top 3 layers).
- Brush the top with more olive oil.
Baking
- Bake at 390F around 50 minutes (until golden brown).
- Let cool slightly before serving.
Notes
The vinegar prevents the formation of gluten, and keeps the phyllo more flaky instead of chewy like a traditional pita for a gyro.