Phyllo Dough for 10-12 Sheets

Instructions:

1. In a large bowl, whisk together the 2 cups (250g) of flour and salt.
2. Create a well in the center of the dry ingredients and pour in the warm water, olive oil, and vinegar.
3. Stir with a spoon until a shaggy dough forms, then turn it onto a lightly floured surface.
4. Knead the dough for 5–7 minutes until it is smooth and elastic, similar to the texture of a soft earlobe.
5. Shape the dough into a smooth ball and wrap it tightly in plastic wrap to prevent drying.
6. Let the dough rest at room temperature for at least 1 hour to relax the gluten.
7. Divide the rested dough into portions and roll into paper-thin sheets using a blend of cornstarch and flour for dusting.