Zymi Yia Filo – Homemade Phyllo Dough – Greek Strudel Dough

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Sift flour, salt and baking powder into a large baking bowl. Stir in butter and oil well. gradually add just enough water until dough can be formed into a smooth ball. Wrap in plastic wrap and refrigerate for a few hours.

Then divide the dough into 11 equal portions, 6 for the bottom of the gratin dish, 5 for the top (for a large baklava or possibly pita).

Form 9 balls from the dough portions. Roll out the first of these balls on floured work surface into a large circular sheet of dough. Then brush the dough sheet with melted butter. Set aside.

Do the same with the other pieces of dough, stacking all the rolled out and buttered dough sheets on top of each other. Consume immediately.

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