Filo dough

Category: Bakery

Ingredients

Option I:
Wheat flour 2.5 cups
Water 1 glass
A pinch of salt
Rast. oil 4 tbsp. l.

Cooking method

We knead a homogeneous dough from all the ingredients and put it in the refrigerator for 2 hours. Then, after this time, we separate a small piece and roll it out as thin as possible. Then put the rolling pin aside and pull out the dough by hand until it is almost transparent. We do the same with all the other pieces of our dough. That's all the wisdom. Yes, so that the prepared layers of dough do not stick together, we sprinkle them with starch (not flour !!! starch)

Option II - Greek -

structure:

- 5 glasses of flour
- 5 tbsp. l. olive oil
- 2.5 glasses of water
- salt
- 2 tbsp. l. vinegar (4.5%)

preparation:

Set aside 0.5 cups of flour. Knead the dough from the rest of the ingredients and put in the cold for 1 hour.
Divide the dough into 20 parts. We roll out each piece and pull it out.
For pies with vegetable fillings, the dough can be modified slightly by adding 2 raw eggs to the dough and reducing the amount of water to 1.5 cups.

This is how baklava is made

The process of making this dough is quite long and tedious "

Thank you.
I know this recipe.
I thought maybe there is another way?
When baking in the oven - the pies become (in my opinion) too hard, and I don't know how it should be ??
Or did I do something wrong ???

And pies made of FILO dough should be dry and crumbly. The dough itself is thin, almost like paper. Here, each layer must be greased with melted butter before use. Or, use it for recipes that are meant to be deep-fried ...

And when you put the dough in the refrigerator, do you need to cover it with a lid or film? Can I use vegetable oil instead of butter for lubrication? How much dough can be stored in the refrigerator?