One of the characteristic features of the Greek cuisine is the use of the so-called stretch test (phyllo). It is from the dough that the baklava is prepared, which we know more as baklava. What isstretch dough and how to cook it?

Strech dough is elastic fresh dough. which is rolled out and stretched to the minimum possible thickness (about 1 mm). It is similar to the usual puff pastry, but for its preparation use more flour and less oil, as a result, the finished baking turns out to be more fragile and crispy.

From the dough, similar to the Greek phyllo, the Austrian strudel and the Bulgarian banitza are prepared. If desired, of course, you can use a puff pastry, but if you have the time and desire, it is better to cook a real dough to feel the difference.

Stretch dough

To prepare the dough and exhaust, we will need the following ingredients:

  • 250 g flour
  • 100 ml of warm water
  • 3 tbsp vegetable oil
  • a pinch of salt

Stretch dough made from flour with a high content of gluten (a flour used for making bread), plain flour for baking in this case will not fit.

Pour the flour and salt into a bowl, stir. Gradually add warm water and vegetable oil to the flour and knead the dough for 15-20 minutes until it becomes smooth, smooth and elastic. The secret of the dough is, inter alia, long-lasting mixing.

When the dough is ready, roll it into a bowl, grease it with a thin layer of vegetable oil, so that the dough does not dry out, and cover with a warm bowl (to heat the bowl, pour boiling water into it, and when the bowl warms, drain and dry it).

Let the dough rest for 30-40 minutes in a warm place. Then comes the fun part: stretching the dough. Roll out the dough on a floured surface as thinly as soon as it turns out, and then start to gently stretch it with both hands. If the dough is suddenly torn, trying gently to seal and flatten the fracture.

A good dough should be virtually transparent and resemble a tissue paper. In Austria, it is believed that if the dough for the strudel is cooked correctly, you can read the newspaper through it.

Ingredients exhaust test may vary. Sometimes it is added soda, eggs, vinegar. We offer several variations of the composition of the exhaust test:

  • 250-300 g of flour, 125 ml of warm water, 2-3 tbsp vegetable oil, 1 egg, a few drops of vinegar, salt to taste
  • 1 tbsp. warm water, 3/4 tbsp. vegetable oil, 1/2 tsp salt, soda at the tip of a knife, flour — how much dough
  • 200 g flour, 3/4 Cup warm water, 2 eggs, 2 tbsp oil, salt to taste
  • 2 tbsp. flour, 100 ml warm water, 1 tbsp oil, 1 tbsp. of 9% vinegar or lemon juice, 1 egg, a pinch of salt.

The main thing is to exhaust the dough was elastic. It is very important not to "hack" during the pulling out of the test. because the thickness of the test depends on how successful the result will be baked. Do not be too lazy to master the preparation of the dough of the phyllo, and your culinary arsenal will be replenished with at least a dozen new dishes, from the Greek bugachi to the Turkish burekas.