Directions:
- Sift the flour with the salt.
- Make a well in the middle of the flour.
- In the well put the water and the olive oil.
- Work the dough until it hangs well together.
- Dust flour on a table or board.
- Knead the dough for about 5-7 minutes.
- The dough should be smooth and not stick to the board.
- Roll the dough out to a big rectangle.
- Lay a damp towel over it and let it rest for about 15 minutes.
- Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
- Continue with the recipe that requires the phyllo dough.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.88 Kcal (782 kJ) | ||
| Calories from fat | 99.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.06g | 17% | |
|---|---|---|---|
| Sodium | 513.44mg | 21% | |
| Potassium | 38.77mg | 1% | |
| Total Carbs | 19.69g | 7% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 2.5g | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 407.65 Kcal (1707 kJ) | ||
| Calories from fat | 217.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.13g | 17% | |
|---|---|---|---|
| Sodium | 1119.99mg | 21% | |
| Potassium | 84.56mg | 1% | |
| Total Carbs | 42.94g | 7% | |
| Dietary Fiber | 4.77g | 9% | |
| Protein | 5.45g | 5% | |
| Iron | 2.7mg | 7% | |
| Calcium | 129.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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