Phyllo is easier to prepare at home than most people think, and this recipe is a winner many times over.
Combine the flours and salt in the bowl of a stand mixer outfitted with a dough hook. Blend for a few seconds at medium speed.
Dissolve the salt in the water. With the mixer on, mix in the olive oil, yogurt and vinegar or ouzo and add to the flour mixture.
Mix at medium speed for a minute or two, to combine, then raise speed slightly and mix until the dough is soft, pliant, but not sticky, about 8 to 10 minutes. During the mixing process, add additional water or flour as needed; water if it’s too dry, flour if the dough is too wet and sticky.
Remove, shape into a ball and place in an oiled bowl. Cover with plastic wrap and set out at room temperature for at least 30 minutes and up to six hours before using. You can also make the dough, wrap it well and chill, then use within a three days. Always remember to bring it down to room temperature before using.
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