the foodies handbook

To produce filo pastry take 400g of plain flour, 1tsp of salt, 2tbs of olive oil, 125ml of warm water and cornflour for dusting.

Sieve the flour, corn flour and salt into a bowl. Gradually add the water, blending until a stiff dough is formed. You may not have to use all of the water, this depends on the quality of the flour used. Place a little of the olive oil onto the hands, and knead the dough on a work surface until a smooth elastic dough is achieved. Brush with a little oil and allow to rest in a bowl covered with a damp cloth for 2 hours. Cut the dough into 10 equal amounts. Dust the work surface with cornflour, and roll each piece to a ¼ inch thickness. Cover with a cloth and allow to rest covered with a damp cloth. Using the palms of the hand stretch the dough until it is as thin as tissue paper.  Use as required.