No more buying ready-made phyllo. It is now very easy to make ready-made phyllo as thin as silk. 2 glasses of warm water 1.5 teaspoons of salt. Less than half a tea glass of oil. 5 or 5.5 cups of flour. Please add the flour in a controlled manner. The amount may vary depending on the quality of the flour you use. Let's get dough. The more you knead the dough, the better results you will get. Let's continue kneading until it is smooth. Let's make meringues according to the size of the pan you will use. I will use a 32 cm pan. I am making 28-30 gram meringue. Cover the meringues first with a bag and then with a cloth. Let them rest for 10 minutes. 1.5 cups. Let's mix flour and 1 glass of starch. Let's roll out each piece a little with the help of flour and starch. Let's roll it out as wide as a plate with a rolling pin or rolling pin. Let's prepare all the dough in the same way. Let's use plenty of starch and flour mixture at this stage. Let's sprinkle plenty of starch and flour mixture in between so that there is no space left. You can determine the number as you wish . I put them ten on top of each other and rolled them out at once. If you want, you can roll them one by one, in twos, threes or more at a time. There will never be any sticking . When you roll out multiple sheets, we can roll out all the phyllo dough in a very short time. When it comes to the size of the pan I will bake, I separate the phyllo dough from each other, like thin tulle, and 8 to 10 phyllo doughs at a time. After I rolled it out , separated it from each other and ventilated it, I left it on top of each other on a clean cloth. I rolled out all the phyllo doughs. Since I used a lot of starch and flour mixture, the phyllo doughs do not stick to each other. I take them to cook. I laid the first phyllo dough on the pan and cooked it for only 15-20 seconds on both sides. After turning it over, I cook it for only 15 seconds. I quickly put the second phyllo dough on it. I lay it out, immediately turn it upside down , lay the third phyllo, turn it again, let's straighten out the wrinkles, I only cooked the first phyllo on two sides, I cook the other phyllo on one side, I lay out a new phyllo and turn it every 15 20 seconds, please do not overcook, otherwise your phyllo will tear, when it becomes difficult to turn the cooked ones, you can take the cooked ones out of the pan and cook a new one. The number is important. If you want, you can cook 5 or 10 phyllo doughs, or all at once. I cooked all the phyllo dough in 3 times. If you have watched my video up to this point, do not forget to like and comment. Please, the cooked phyllo dough may be hard, do not worry , we will soften it in water. Let's put cold water in a suitable tray, dip the phyllo dough front and back, and take it out. Do not leave it in water. Let's dip it, make sure that both sides are wet, then take it out, lay it on a clean cloth so that it doesn't touch each other, let it dry for 30 minutes. After 30 minutes, I collected it and the result was magnificent tulle-like, thin silk-like phyllo dough. I'm wrapping a few for you, folding the rest, putting them in bags and keeping them in the freezer. I fried the ones I wrapped immediately, here you go, let's listen to the crunch. Did you like it? Please leave a comment. See you again.
