Step 1: Prepare the Dough

• In a large mixing bowl, combine the 250g of plain flour and 1/2 teaspoon of salt. Make a well in the center and pour in the 150ml of lukewarm water, 2 tablespoons of olive oil, and 1 teaspoon of white vinegar or lemon juice. Mix the ingredients together until a soft dough forms.

Step 2: Knead the Dough

• Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add a little more flour as needed.

Step 3: Rest the Dough

• Shape the dough into a ball, wrap it in cling film or cover it with a damp cloth, and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out into thin sheets.

Step 4: Roll Out the Filo Sheets

• After the dough has rested, divide it into smaller portions. Take one portion and cover the rest with a damp cloth to prevent them from drying out. On a surface lightly dusted with cornstarch, roll the dough out as thinly as possible, almost to the point where you can see through it. Use a rolling pin and gently stretch the dough by rolling it outwards from the center.

Step 5: Layer the Filo Sheets

• As you roll out each sheet, place it on a lightly floured surface and cover it with a damp cloth to prevent it from drying out. Continue rolling out the remaining dough portions in the same way, layering them as you go.

Step 6: Use or Store the Filo Pastry

• Once all the sheets are rolled out, they are ready to use in your recipe. If you’re not using the filo pastry immediately, wrap it tightly in cling film and refrigerate it for up to 2 days. For longer storage, you can freeze the filo pastry for up to 2 months.