Easy Beginner Phyllo Dough Recipe

Introduction: Easy Beginner Phyllo Dough Recipe

I love to explore new recipes. I like to make homemade puffs. While trying to search for new pastry recipes i came across phyllo dough from mid eastern cuisine. Phyllo dough is similar to puff pastry if it is thick. I wanted to make homemade phyllo dough and sheets. The following recipe needs some time but, very easy once you try it. Lets start easy beginner phyllo dough recipe.


  • 2 cups of flour
  • 2 Tablespoon Oil
  • 1 teaspoon Salt
  • 1/2 cup & 3 Tablespoon Tepid water

*Tepid water = 2 cup cold water + 1 cup Hot water *

Step 1: Phyllo Dough

  • Sift flour and salt into a mixing bowl. Add oil and water. I added 1/2 cup of cold water and 3 tablespoon hot water.
  • Stir until soft dough is formed. Then knead it in the bowl for about 10 minutes.
  • Dough will feel sticky at first, but kneading will help to form a soft and smooth dough.
  • When well mixed, wrap pastry in plastic wrap and leave it to rest at room temperature for about 1 hour.
  • It is ready to use after 1 hour. If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
  • Always bring to room temperature before using.

Step 2: Dough Ball

  • Divide the pastry into 4 equal portions, and again divide them into 4 portions.
  • Shape them into smooth balls.
  • Cover the dough with a cloth or plastic wrap, except the one you're working with.
  • Otherwise the dough will quickly become dry and hard.

Step 3: Phyllo Sheets

  • Take a ball of dough and press it into a circle.
  • For me circle is easy to make than square.
  • Place it on a lightly floured surface, and roll into a 6 inch circle using rolling pin.
  • Dust again with flour and keep it covered.
  • Make other balls into circles and layer it each on top of previous one and cover it.
  • Now take the layered circles and dust with flour.
  • Start rolling and don't forget to flour generously in between the sheets.
  • You should wind up with thin sheets 14 inch in size and the edges can be given final stretch with the fingertips.
  • As my work space is small i made 14- 15 inch sheets.
  • Use soon after making and always keep it covered.


  • If you want to prepare early keep wax paper between the layers.
  • If you want them more thin, work with single layer.

You can use this dough for making baklava, pies, lamb pastries and mony other mid eastern sweets.

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