Greek Phyllo Dough

Description

A low‑hydration, oil‑tenderized dough that is rolled or machine‑passed into ultra‑thin sheets and baked to a crisp, flaky texture.

Technical

The dough relies on a 1:1 flour‑to‑water weight ratio (55–70 % hydration) with 1–2 % olive oil and salt. Olive oil intercalates between gluten proteins, weakening the gluten network while low hydration limits cross‑linking, allowing the dough to be stretched to 0.1–0.2 mm sheets without tearing. Controlled resting relaxes gluten, and brief high‑temperature baking (180–200 °C, 5–7 min) gelatinizes starch and triggers Maillard browning, producing the characteristic crispness.

Science

Primary Reaction

Gluten network relaxation combined with starch gelatinization and Maillard browning during baking

Sensory Profile

Origin & History