Ingredients
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210 g Schär Mix Bread
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5 tsp extra virgin olive oil
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2 tsp apple cider vinegar
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75 ml lukewarm water
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1/2 tsp salt
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To sprinkle
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100 g corn starch
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3 tbsp Schär Mix Bread
Directions
To get started with this gluten free phyllo dough recipe, you’ll need the following ingredients:
Steps
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1
Done
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Sift the flour and create a well in the center of the bowl. Pour in the olive oil, vinegar, lukewarm water and add the salt. Using your hands, knead everything together until fully combined. Turn the dough out on a lightly floured surface and knead for a couple of minutes, adding more flour if still wet. Shape a ball out of the dough, wrap in cling film and rest for 1 hour at room temperature. |
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2
Done
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Combine the cornstarch and flour in a separate bowl. Sift it on top of the dough, covering it. Divide the dough into small portions of 20 grams. Shape each piece into a small ball. Sift the cornstarch mixture over each ball and set aside 5 of them, covering the rest with cling film and refrigerating them, until they will be used. |
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3
Done
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Sift the mixture on the working surface and on the rolling pin. Gently press down each ball with your fingers and start rolling it into a circular shape. Repeat the process for the remaining 4 balls, stacking them on top of each other and covering each sheet with the cornstarch mixture. |
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4
Done
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Roll them again until doubled in size and, as gently as possible, lift them up and flip them on the working surface. Sift the mixture on them once more, and roll them again after stacking them up. Slowly remove the excess flour and cornstarch with a brush, repeating this exact process for the remaining balls. |
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5
Done
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The phyllo can either be used immediately for the baklava recipe or stored between 2 sheets of baking paper (5 sheets in between each) that you need to roll up and freeze. |
