Phyllo - Homemade Pastry Sheets

Ingredients:

1 lb Flour
1 teaspoon Salt
3 tablespoons Olive Oil
1 cup or Water
2 beaten and 1/2 cup water Eggs
additional Flour

Directions:

Sieve flour and salt into a large bowl.
Mix in oil by rubbing it with your fingers.
Gradually mix in 1 cup water or the eggs with 1/2 cup water.
Knead the dough on a floured pastry board until smooth and elastic.
If necessary, add more flour to make it stiff.
Cover and leave to rest for 30 minutes.
Divide dough into 8 balls.
Flatten each ball with a thin rolling pin on a floured pastry board and roll out to less than 1/8 inch thick.
If you want a very thin pastry sheet, roll each phyllo round the rolling pin and roll it lightly backwards and forwards until it becomes, not paper thin, but very thin.
Use as required.

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