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Greek

Filo

The paper-thin unleavened dough of Greek pites, made with nothing but flour, water, olive oil and a splash of vinegar. Kneaded until silky, rested, then rolled out with a long thin dowel until you can read print through it.

Lunch & dinnerVegan
90 minHard842 kcalper serving
Filo

Method

  1. Sift 180 g of plain flour into a wide bowl with 0.5 tsp of fine sea salt and make a well in the centre with your fist.
  2. Whisk 110 ml of lukewarm water with 1 tbsp of olive oil and 1 tsp of white wine vinegar, then pour it into the well and draw the flour in with your fingers until a shaggy, sticky dough forms.
  3. Turn onto a lightly floured surface and knead hard for 10 minutes, slapping the dough down and folding it over itself. It should end up completely smooth, satiny and so elastic that a pulled piece stretches thin without tearing; add flour only a pinch at a time if it sticks.
  4. Divide the dough into 4 equal balls, roll each smooth under your cupped palm, rub with a film of olive oil, cover with cling film and a tea towel and rest at room temperature for 1 hour so the gluten relaxes.

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Per serving

842kcal
22gprotein
143gcarbs
18gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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