290 Grams Water@ 37 Degrees Celsius
50 Grams olive oil
20 grams Vinegar
1 teaspoon salt
640 grams of flour
Make sure flour is with Semolina
Measure on scale not in measuring cup
Knead 20 minutes the more you knead the better the Filo
Dough should return when poked
Place in plastic bag@ room temperature
Rest 3 hours
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