Filo

Instructions

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.