Extracting dough (phyllo)

Extractor dough is a flexible, unleavened dough, which is rolled out and pulled to the minimumpossible thickness (about 1 mm). It is similar to the usual puff pastry, but for its preparation use more flour and less oil, as a result, the finished baking turns out to be more fragile and crispy.

From a dough that looks like a Greek phyllo,the Austrian strudel and the Bulgarian banitza are prepared. If desired, of course, you can use a puff pastry, but if you have the time and desire, it is better to cook a real dough to feel the difference.

Extractor Dough

To prepare the dough, we need the following ingredients:

• 
  250 g of flour
• 
  100 ml of warm water
• 
  3 tbsp. l. vegetable oil
• 
  a pinch of salt

The dough is prepared from flour with a high content of gluten (such flour is also used for cooking bread), ordinary flour for baking in this case will not work.

Pour the flour and salt into a bowl, stir. Gradually add warm water and vegetable oil to the flour and knead the dough for 15-20 minutes until it becomes smooth, smooth and elastic. The secret of the dough is, inter alia, long-lasting mixing.

When the dough is ready, roll it into a ball,Lubricate with a thin layer of vegetable oil, so that the dough does not dry out, and cover with a warm bowl (to heat the bowl, pour boiling water into it, and when the bowl heats up, drains and wipes it dry).

Let the test rest for 30-40 minutes inwarm place. Then the fun begins: pulling the dough. Roll out the dough on the flour-sprinkled surface as thinly as possible, and then start gently stretching it with both hands. If the dough suddenly tore, try to carefully seal it and smooth the gap.

Good dough should be practicallytransparent and resemble a tissue paper. In Austria, it is believed that if the dough for the strudel is prepared correctly, you can read the newspaper through it.

Ingredients of the dough can vary. Sometimes it adds soda, eggs, vinegar. We offer several variations in the composition of the exhaust test:

• 
  250-300 g of flour, 125 ml of warm water, 2-3 tbsp. l. vegetable oil, 1 egg, a few drops of vinegar, salt to taste;
• 
  1 tbsp. warm water, 3/4 tbsp. vegetable oil, 1/2 tsp. salt, soda at the tip of the knife, flour - how much will take the dough;
• 
  200 g flour, 3/4 tbsp. warm water, 2 eggs, 2 tbsp. l. vegetable oil, salt to taste;
• 
  2 tbsp. flour, 100 ml of warm water, 1 tbsp. l. vegetable oil, 1 tbsp. l. 9% vinegar or lemon juice, 1 egg, a pinch of salt.

The main thing is that the dough is elastic. It is very important not to "hack" while drawing the test, because the thickness of the test depends on how muchsuccessful in the end will bake. Do not be too lazy to master the preparation of the dough of the phyllo, and your culinary arsenal will be replenished with at least a dozen new dishes, from the Greek bugachi to the Turkish burekas.