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Filo dough


  • 400 g strong white bread flour
  • boiling water as needed I used about 250g
  • 1 teaspoon salt
  • cornflour to roll out the dough


  • Add the flour to a food processor and with the blades running, start adding the water. You want to add enough water to make a moist and supple dough. If the dough is too sticky, you will struggle to roll it out. If you add too much water, just add a little more flour to adjust the texture. Knead the dough – either in a machine for about 5 minutes or by hand for about 10 minutes. Rest for about 30 minutes before rolling.
  • When you are ready to roll, set up your pasta machine. Work with one piece of dough at a time. Treat the dough in much the same way as you would pasta, running each piece through the machine on setting 1, then folding and running through again, until the dough is supple and looks even. This step effectively kneads the dough again before you roll it out.
  • Keeping everything lightly dusted with cornflour, work your way through the settings on the pasta machine, getting the dough as thin as possible. I can usually get the dough up to setting 6 on my machine, but after that the dough can become churned by the rollers. Very annoying!
  • Use these gorgeous, thin pastry strips to wrap pies and börek – baking instructions vary with the recipe, so are not included here.


This dough recipe makes enough for about two 30cm pies.