Basic Phyllo Dough

Directions

1. 1
   In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt.
2. 2
   Add the water, olive oil and vinegar or lemon juice.
3. 3
   Mix on low speed for 3 minutes, then increase speed to medium.
4. 4
   Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant.
5. 5
   The whole mixing process should take about 10 to 12 minutes.
6. 6
   Transfer the dough to an oiled bowl.
7. 7
   Cover tightly with plastic wrap, and let stand for 1 hour at room temperature.
8. 8
   You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks.
9. 9
   Bring to room temperature before using.
10. 10
    (If its frozen, first defrost in the refrigerator.)