How to Make Phyllo Dough for Phyllo Sheets, Ouzi, and Samosas

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 egg
• pinch of vanilla
• 1 cup warm water

Method

1. Place 2 1/2 cups of flour in the mixer or dough bowl, add the salt and oil, the egg, vanilla, and water, and begin kneading; then gradually add the remaining half cup, kneading until you have a soft dough...
2. Shape the dough and divide it into 15 balls or more depending on the amount of dough available. Place a large amount of starch in a bowl, and roll the dough balls in all directions until completely coated, then let them rest for about half an hour, covered.
3. After the required time, place a quantity of starch on a clean surface or on the table and begin rolling the dough balls. Put a little starch under each ball and roll it out until you obtain a sheet as thin as paper
4. Leave them aside and brush with a little oil or butter, then dust with a little starch
5. Continue rolling the dough balls in the same way and stack them on top of each other, brushing each sheet with oil or butter and a dusting of starch as mentioned earlier
6. When we have 6 or 7 sheets stacked, roll them to obtain one large, thin loaf
7. Heat a griddle on the stove and place the loaf for about two minutes over medium heat until the layers dry and separate
8. Separate them from each other