Phyllo dough is not difficult to make. There must be some conspiracy out there trying to embed the concept into women's minds that making homemade phyllo dough may be the most strenuously terrifying experience (aside from childbirth I'm speculating) that they could possibly put themselves through. Yet women will have no hesitation spending hours and numerous you-had-better-spent-them-on-a-treadmill calories making three-tier chocolate cakes and 15-pound turkeys. Even lasagne takes more time and effort to make.
The second and almost-just-as-important advice is: When you think it's thin enough, it could probably be thinner. Yeah you will never be able to roll out the dough to factory-machinery thinness but you can sure try. And it will be worth it.
The third advice, work fast and with smaller chunks of dough. You don't want to phyllo to start drying up. Smaller chunks will allow you to push out the dough thinner without running out of room on your board.
Conclusion? Do not pick a recipe that calls for butter or lard-related substances in the dough. It's ok if you brush it on after, that's what you're supposed to do. No eggs either. Neither made a huge difference in the end result tastewise or texture wise and if it's not needed, why add the extra fat? Also, don't forget, keep rolling and be quick!
Oh a word of caution, not advice, just words from a klutzy me. Don't be an idiot and think that your (little) flour well/mountain/hole that you'd made can hold in ALL the liquid that you're about to pour into the centre. Chances are, the liquid will bulldoze its way through the flour and spill all over your kitchen countertop. Use a bowl or add the liquid a little bit at a time.
I will be trying a new recipe which only calls for flour, vinegar, olive oil, lemon juice and hot, hot water. Much healthier.
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