SO THIN AND EASY TO MAKE! I HAVE NEVER ROLLED A DOUGH THIS THIN!

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ROLL MANY DOUGHS THIN AND EASILY WITH MY COOKING AND ROLLING
TECHNIQUES
I EXPLAINED HOW TO ROLL THE DOUGH AND MAKE SAVOURY PASTRY IN DETAIL
INGREDIENTS
I used a 125ml tea glass and a 200ml glass
4 tea glasses of flour
1 glass of water (add carefully)
1 teaspoon of salt
Some flour and oil to grease between the filo doughs
After rolling the dough, we wrap it tight and let it rest for 30 minutes.
Let the lumps of dough rest for 10 minutes too and then roll them.
We separate the cooked filo doughs from each other when they are still hot.
You can keep the filo doughs in airtight plastic bags for 1 week or in freezer for months.
You can even fill the filo doughs before putting them into the freezer.
You can bake the savoury pastries after a water bath or without a water bath.
#filodoughonpan #easyfilodough #thinfilodough #howtorollafilodough
CLICK ON THE LINK BELOW FOR MY SAVOURY PASTRY FILLING RECIPES
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