Scratch Made Phyllo Dough

I finally mastered the phyllo dough technique!!  This is big big news in my kitchen, especially since I have been trying this for years.

Yes, phyllo dough is hard to make and very time consuming, but I found a trick!! I wanted to share with those of you who have a hard time making phyllo, or those who haven’t tried yet.


I have included two videos to this post so you can see how we roll our phyllo and the end results of spanakopita and baklava.

My cousin is visiting from Greece, and I taught him how to make phyllo dough from scratch. Watch him roll the dough on the video below. 🙂

Phyllo Dough Recipe



  • 2 2/3 cups of unbleached flour
  • 1/4 tsp of salt
  • 1 cup of water, if you need more add a few more tablespoons
  • 4 tablespoons of vegetable oil
  • 1 teaspoon of cider vinegar


  1. In a mixer bowl, with the paddle attachment, add the flour and salt. In a small bowl, mix together the water, oil, and vinegar. Add in the oil mixture on low speed, mix until the dough becomes soft. If the dough appears to be a bit dry, add a little more water.
  2. Next change to the dough hook, and knead for about 8 minutes or until the dough is smooth. Remove the dough from the mixer, and continue to knead for another 2-3 minutes. This is the part that you can take your frustrations out on the dough lol. Pick up the dough and lay it down hard on the table, and keep kneading. Shape the dough into a ball and lightly cover with oil. Wrap in plastic, and this is the trick. (I let my dough sit over night, and it was super easy to use.) If you have the time to let sit overnight, then do so. If not, let dough sit for at least 2 hours.
  3. When ready to use dough, you need to find a lot of kitchen space to roll out your dough. (I mean LOTS of space!!) I use a granite surface, that really saves me actually. I make tons of bread, and now phyllo.
  4. Remove the dough from the plastic wrap, and use a rolling pin.
  5. Let’s first talk rolling pin. I am not talking the rolling pin we use to make pie crusts. I am talking about a rolling pin that is half that size, and is only for phyllo dough making. I have included a link here of the exact rolling pin you need. >> Rolling Pin
  6. Cut out a small chunk of your dough, and prepare to roll it out. Use a bit of flour, if you need so that prevents the dough from sticking. Completely roll out the dough, until it forms a translucent effect. This part is very IMPORTANT, because if you do not roll it out super thin, then your dough will not turn out when it bakes.
  7. When you get your dough as thin as you possibly can, set aside on a baking sheet, making sure they are well floured. Now, make sure that you place a damp cloth over the already made phyllo sheets, to prevent them from drying out.

**When ready to use phyllo sheets, follow recipe and make sure to brush phyllo with butter or olive oil.

Now you can make, Baklava, Tiropita, or Spanakopita! Whatever your heart desires. 🙂

~This is what our baklava looked like with the home made phyllo dough. 🙂


Kali Orexi!!



      • I use baking soda and baking powder instead of vinegar. It took a long time to get my rolling technique down. I use 2 different rollers. I start with a classic rolling pin, and then I use a French rolling pin to get it real thin. I have looked everywhere for a thin long Greek pin, but haven’t been able to find one. My Yiayia used to make her dough homemade, and I’m so happy I can recreate it. It is nice to know there are other people still making their own dough. It is so different from the store bought. Great post! Have a happy weekend 😀

        Liked by 1 person

      • Interesting! I have heard of baking powder but haven’t tried it. Apple cider vinegar works for me.

        Yes I know people in Greece who use the very skinny roller which I use.

        Thank you for enjoying my post! Really happy to hear you make your own. Thank you for sharing your technique. I will have to try that out sometime. 🙂

        Polla polla filia! Kalo Mina. 🙂

        Liked by 1 person

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