This phyllo pastry recipe can be used with many kinds of foods, from baklava to succulent entrees. There's no rolling this stuff a zillion times... The author says it is "easy" to make this recipe's phyllo dough!

Phyllo Pastry Recipe

2 cups of high gluten flour
1/2 cup lukewarm water
1/4 cup of lukewarm oil
1/2 tsp salt

I bet you could "stretch" the dough just like an Austrian chef. It is really not all that difficult...you knead 2 cups of high gluten flour, 1/2 cup lukewarm water, 1/4 cup of lukewarm oil, 1/2 t salt until tough but very smooth. Get all the crusty stuff off the side of the bowl and keep kneading it. You can add a little water or flour at any stage. If you don't have high
gluten flour, use ordinary flour plus one tablespoon of vinegar in the water. Throw your dough a few times on a flat surface until the dough starts blistering. This, by the way, is quite violent. Divide the dough into 3 parts and let sit 20 minutes.

On clean old cotton tablecloth, dusted with flour, you are ready to roll the dough as thin as possible. Brush the surface with melted butter/oil and then
proceed to stretch it from underneath. "Pull" the dough from the middle underneath. You will find it tends to stretch back into its normal position.
Use full strides and don't forget to stretch the edges. Be patient. Before you know it, it will start to be completely translucent and you will be able
to tell very easily (especially if your tablecloth has some design and color in it, where you need to continues thinning out the dough. It is very
easy...learned it when I was 14. I can't make basic pie crust. Go figure.

Good luck.

Submitted to rec. food. recipes by Rebecca (Montreal).