How to make perfect filo dough: star chef shares his secrets

If you want to always have a good dough on hand, which can be baked instantly - making it into a pie, buns, baklava, the most ideal is filo or stretch dough. It is worth noting that it is prepared very simply and using a minimum of products.

The judge of the project "MasterChef", culinary expert Volodymyr Yaroslavsky shared in Instagram the recipe of ideal and elementary filo dough, which you can easily freeze and store for about 1 week.

Ingredients:

• wheat flour - 310 g
• water - 140 ml
• eggs - 1 pc.
• leavening agent - 5 g
• salt - 70 g
• odorless vegetable oil - 40 g

For the balls:

• cornstarch - 90 g
• flour - 30 g

Method of preparation:

• Sift the flour well, add the baking powder and salt, room temperature water, egg and oil and knead the dough - about 10 minutes so that the dough does not stick to your hands.
• Transfer to a bowl, cover with cling film and leave for 45 minutes.

• Afterwards, form 6 equal balls with your hands.
• In the beginning, simply roll the dough balls into a rectangle or circle, the usual diameter is about 15-18 cm.

• Lay them out 1 by 1 in a stack, but between the layers, sprinkle a mixture of starch and flour very heavily through a sieve, t so stack all 6, wait 10 minutes.
• Then, very carefully with a rolling pin. begin to "stretch" them, roll out the whole stack of sheets of dough into a rectangle or a circle - it's your choice, if necessary - add a little flour to the bottom and top.
• The rolled out dough should be - <b>40 cm by 46, </b>let it rest for about 5 more and then carefully peel off each layer, removing excess starch with a brush.

• Transfer the sheets of thin dough to a towel, sprinkle with a little more starch and flour, roll up into a roll, wrap in food wrap and send it to the freezer for storage, but remember you can't store it for more than 1 week.