1. In the bowl of your stand mixer combine flour and salt. Mix            with paddle attachment.

2. Combine water, oil and vinegar in a small bowl.

3. Add water & oil mixture with mixer on low speed, mix until you

    get soft dough, if it appears dry add a little more

    water.Change to the dough hook and let knead approximately

    10 minutes. You will end up with beautiful smooth dough. If

     you are kneading by hand, knead approx. 20 minutes.

4. Remove the dough from mixer and continue to knead for 2

    more minutes. Pick up the dough and through it down hard on

    the counter a few times during the kneading process.

5. Unwrap your dough and cut off a chunk slightly smaller than a

    golf ball. While you are rolling be sure to keep the other dough

    covered so it doesn’t dry out. Be sure to flour your hands,

    rolling pin and counter. As you roll you will need to keep

    adding, don’t worry, you can’t over-flour.

6. Roll out the dough until it is as thin as you can get it. Don’t

    worry if you get rips in the dough, as long as you have one

    perfect one for the top you will never notice.

7. When you get it as thin as you can with the rolling pin,

    carefully pick it up with well floured hands and stretch it on the

    backs of your hands as you would a pizza dough, just helps

    make it that much thinner. Roll out your dough until it is

    transparent. *NOTE: you will not get it as thin as the frozen

    phyllo dough you purchase at the store, it is made by

    machine.

8. Set aside on a well-floured surface. Repeat the process until

    your dough is used up. Between each sheet again flour well.

    You will not need to cover your dough with a wet cloth, as you

    do with boxed dough; it is moist enough that it will not dry out.

 

** Remove all rings and jewelry so it does not snag the dough** Use whatever means you have to get the dough as thin as you can.